Olive Magazine
Chocolate-covered macaroons cooling on a wire rack

Coconut macaroons

Published: March 24, 2021 at 10:22 am
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  • Preparation and cooking time
    • Total time
    • + Cooling
  • Easy
  • Makes 12

Five ingredients and less than half an hour in the kitchen is all it takes to make this classic, coconutty treat. Drizzle thickly with dark chocolate to finish

  • Gluten free
Nutrition:
NutrientUnit
kcal170
fat12.6g
saturates9.8g
carbs10.1g
sugars9.2g
fibre3.6g
protein2.2g
salt0.1g
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Bake a batch of coconut macaroons, then check out our macaroon tarts, coconut cake, coconut lamingtons and more coconut recipes.

Ingredients

  • 175g desiccated coconut
  • 2 egg whites
  • 75g golden caster sugar
  • 1 tsp vanilla extract
  • 100g dark chocolate, chopped

Method

  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3. Toast the coconut in a dry frying pan over a medium heat, tossing, for 5 minutes until lightly golden. Tip into a large bowl.

  • STEP 2

    In a separate bowl, whisk the egg whites with an electric whisk until frothy. While whisking, add the sugar a spoonful at a time until you have a stiff, glossy meringue that is holding stiff peaks. Whisk in the vanilla extract and a pinch of salt.

  • STEP 3

    Fold the meringue into the toasted coconut until evenly combined. Scoop the mixture into 12 balls and put onto a baking tray lined with baking paper, shaping with the spoon into a round. Bake for 10 minutes until lightly golden, then cool completely.

  • STEP 4

    Melt the chocolate in a heatproof bowl in short blasts in a microwave, then dip the bases of the cooled macaroons in the melted chocolate. Transfer to a wire rack set over a sheet of baking paper to catch any drips. Drizzle with any remaining melted chocolate and leave to set before serving.

*This recipe is gluten free according to industry standards


Treat yourself to more coconut recipes

Sticky Iced Buns Recipe with Coconut
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