Chocolate-covered macaroons cooling on a wire rack

Coconut macaroons

Name: Coconut macaroons
Total time: 25 min
Yield: Makes 12
Ingredients: 175g desiccated coconut; 2 egg whites; 75g golden caster sugar; 1 tsp vanilla extract; 100g dark chocolate chopped

Adam Bush

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Makes 12

Easy

Total time: 25 mins

+ Cooling

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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

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Alternatives

Complete the dish

Bake a batch of coconut macaroons, then check out our macaroon tarts, coconut cake, coconut lamingtons and more coconut recipes.

Ingredients

Nutrition

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

chopped

Nutrition: per serving

kcal170
fat12.6g
saturates9.8g
carbs10.1g
sugars9.2g
fibre3.6g
protein2.2g
salt0.1g

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.

Treat yourself to more coconut recipes

Sticky Iced Buns Recipe with Coconut

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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