Coconut Macaroons
This Coconut Macaroons recipe makes little coconut mounds with toasted edges and a soft, chewy middle. You need only a handful of ingredients, a bowl and a baking tray, so it is a useful bake when the Christmas kitchen is already busy. There is no flour in the mixture and no need to whisk the egg whites into a meringue.
For a hot South African Christmas, bake them in the cool of the morning and tuck them away once cold. They are easy to serve without cream, icing or any last-minute fuss. Put out a small plate alongside chilled fruit after lunch, or keep a few for tea when everyone wanders back for something sweet.
Ingredients
Instructions
- 1Preheat the oven to 170 °C, or 150 °C fan-assisted. Line a large baking tray with baking paper.
- 2Put the egg whites, caster sugar, vanilla essence and salt in a mixing bowl. Whisk by hand for about 1 minute until well combined and lightly foamy; do not whisk to stiff peaks.
- 3Stir in the desiccated coconut until evenly moistened. Leave the mixture to stand for 10 minutes so the coconut can absorb the liquid.
- 4Check the texture: a spoonful should hold together when pressed. If it is crumbly, work in water 5 ml at a time, using only enough to help it bind. If liquid pools at the bottom, stir in a little extra coconut.
- 5Divide into 20 portions, about 22 g each. With lightly dampened hands, press each portion firmly into a rounded mound and place on the tray, leaving about 3 cm between them.
- 6Bake on the middle shelf for 18–22 minutes, until the tops and edges are lightly golden and the bases are set. Rotate the tray near the end if your oven browns unevenly.
- 7Leave the macaroons on the tray for 10 minutes; they will be fragile while hot. Transfer carefully to a wire rack and cool completely before serving or storing.
Nutrition (per serving)
- Calories
- 99 kcal
- Carbohydrates
- 10 g
- Protein
- 1.2 g
- Fat
- 6.5 g
- Saturated fat
- 5.7 g
- Sugar
- 8.3 g
- Fibre
- 1.6 g
- Sodium
- 16 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake early in the morning to keep the kitchen cooler. The macaroons need no reheating before serving.
- Make them up to 3 days ahead and store in an airtight container in a cool, dry place. In very hot or humid weather, refrigerate them once completely cool; the edges may soften.
- Freeze cooled macaroons in a sealed container for up to 2 months, with baking paper between layers. Thaw in the closed container before opening.
- Serve small batches alongside chilled pineapple or watermelon, keeping the rest covered until needed.
Frequently asked questions
Are coconut macaroons the same as macarons?
No. Coconut macaroons are textured coconut biscuits with chewy centres. Macarons are smooth almond meringue shells usually sandwiched around a filling.
Why are my macaroons falling apart?
The mixture may be too dry, the mounds may not have been pressed firmly enough, or the biscuits may still be hot. Allow the coconut to hydrate before shaping, adjust the mixture as described in the method, and let the baked macaroons firm up on the tray before moving them.
Are these coconut macaroons gluten-free?
The recipe uses no wheat flour. If baking for someone with coeliac disease, check that all packaged ingredients are labelled gluten-free and use clean equipment to prevent cross-contact.
