This recipe shouldn’t be mistaken for French macarons, coconut macaroons are simply a sweet chewy fluffy looking cookie. They are insanely easy to make and are extremely yummy.
Coconut macaroons have been around for a very long time in fact there’s quite the array of varying histories dating back centuries.
As with any old recipe I too have stories about this recipe but don’t worry I wont bore you with them, I will say even though this is an amazing recipe apparently they still aren’t as good as my great great grandmas but that is ok.
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Ingredients for Coconut Macaroons
Egg whites. I have never used the carton eggs for this recipe so I am unable to say if they would work but I would personally recommend using real eggs whites if possible.
Sugar. I always like to use a cane sugar. If you don’t have cane then any white fine castor sugar will be best.
Coconut. Use an fine unsweetened desiccated coconut.
Cream of tartare. You will find this in the baking section of your local supermarket. If you are interested in finding out what cream of tartar is and its benefits check of this article here.
Optional topping you can add would be melted chocolate.
Tools you will need
- Medium bowl.
- Spatula.
- Balloon whisk or electric whisk.
- Stand mixer, This is optional if you have one or I highly recommend getting one if you can, click here to see mine
- Cookie scoop the size of a golf ball, click here.
- Cookie (baking) sheet lined with parchment paper or a silicone mat like this one
How to make coconut macaroons
Preheat your oven to 400F, 200C, gas mark
Begin by separating your eggs reserving the yolks for another recipe. I like to use my yolks for custard or homemade ice cream.
Place the whites into your mixing bowl and whisk until they are white and fluffy.
Add in the cream of tartar and the sugar. Add the sugar in two parts beating each portion in really well.
Lastly add the coconut and beat in making sure it is thoroughly combined.
Scrape down the sides with you spatula
Using your cookie scoop, scoop golf ball size balls onto a cookie sheet that is lined with parchment paper. Leaving some space between them they will spread slightly as they bake.
Place the baking sheet into the oven, reduce the oven temperature to 300F, 150C, gas mark
Bake for around 20 minutes, until they have risen well and are a light gold colour.
Let them cool slightly before moving them to a cooling rack to cool completely.
An optional step that you may like to try would be to either drizzle some melted chocolate over them or you could even dunk half the cookie into chocolate too. It can add a nice touch to the coconut macaroons.
I hope you enjoy this simple coconut macaroon recipe as much as my family do.
Coconut Macaroons
An amazingly simple sweet chewy coconut macaroon recipe
Ingredients
- 2 egg whites
- 100g Cane sugar (or castor)
- 1/4 tsp Cream of tartar
- 100g Unsweetened desiccated coconut
Instructions
Pre heat oven 200C, 400F, Gas mark
- Separate your egg whites, place whites into a mixing bowl, reserve the yolks to use in another recipe.
- Beat the egg whites with either a balloon whisk, electric whisk or you can use a stand mixer with the whisk attachment.
- Beat the egg whites until they are white and fluffy. It will look a bit like meringue.
- Add in the cream of tartar and half the sugar
- Whisk until the sugar is combined then add in the other half.
- Once all the sugar has been mixed in add in the coconut.
- Whisk together one last time so that all the ingredients are thoroughly combined.
- Scrape down the sides using a spatula
- Using a small cookie scoop, scoop golf ball sized balls onto a lined baking sheet.
- Place the tray into the oven.
- Reduce oven temp to 150C, 300F, gas mark
- Bake for 20 minutes, until they are lightly golden.
- Leave to cool slightly before moving to a cooling rack to cool completely.
Notes
- You can add melted chocolate to the macaroons if you want to. Either drizzle it on or dunk them.
- I haven't tried it but I wouldn't recommend using carton egg whites. Let me know if you do try though.
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