Chewy, sweet, and flaky with coconut shreds, coconut macaroons have everything you are looking for in a dessert. Believe it or not, they are also incredibly simple to make.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
1. Coconut Macaroons
2 egg whites
70g sugar (granulated)
190g coconut (sweetened, shredded)
30g flour (all-purpose, unbleached, enriched)
A pinch of salt
½ tsp vanilla extract
Preparation: Preheat the oven to 170oC and line your baking tray with a silicone baking mat (or parchment paper).
Crack the eggshell and carefully transfer the yolk back and forth, letting the white drip into a container. Remove any shell fragment left and put the unused yolks away (you can make a great omelet or egg scramble with them!).
In a large mixing bowl, use a whisk to blend the egg whites with sugar until they form a viscous, bubbled substance.
Add shredded coconut, flour, and vanilla extract before tossing them with the wet ingredients with a spatula. Be gentle and patient, we don’t want to overmix the dough.
Put your rubber gloves on and scoop up a spoonful of the batter, rolling it into a small sphere until you finish up the dough to its very last bit (I have managed to shape 20 macaroons, but the size might vary for you!).
Place them on the baking tray and let them bake at 170oC in half an hour.
While waiting for the macaroons to bake and cool, chop the chocolate finely and melt it over low heat for a thick chocolate sauce.
Dip the macaroons in the chocolate or drizzle the sauce over the tops and sprinkle them with powdered sugar or candy sprinkles for a festive look. Enjoy with hot chocolate or warm tea!
You can try to substitute granulated sugar with coconut sugar, it has the highest chance to give your mixture the desired thickness.
Check on the macaroons batch regularly and rotate the tray if needed, to ensure even baking.
If you use a microwave for the sauce, put the chopped chocolate in a medium heat-proof container and melt with an increment of 15 seconds.
Coconut macaroons can survive 3 – 4 days without and several weeks with the fridge. I don’t recommend storing desserts for too long, but you can always freeze them if necessary.
Nutrition facts haven’t included sugar and candy sprinkles.