Simple coconut macaroons recipe, made with just four ingredients

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.

The most common history has them originating in Italy during the 18th century, with the word “macaroon” coming from the Italian maccarone, meaning paste—this actually referred to the almond paste that was traditionally used. Once the recipe spread to France and later to Jewish communities across Europe, shredded coconut became a popular substitute, especially for Passover, since the cookies require no flour or leavening.

Over time as with many recipes, it evolved and changed to finally become the coconut macaroons we have today. Becoming the simple beloved chewy sweet treat enjoyed around the world.

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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 tartar. 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, melted chocolate.

Tools

• Medium bowl.
• Spatula.
• Balloon whisk or electric whisk.
• Stand mixer, if you have one.
• Cookie scoop.
• Cookie sheet lined with parchment paper or a silicone mat.

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. The sugar should be added in two parts beating each portion in really well before adding the next.

Lastly add the coconut and beat this in making sure it is thoroughly combined, and there are no lumps. Scrape down the sides with the spatula.

Using your cookie scoop, scoop golf ball size balls onto a lined cookie sheet. Make sure you leave space between them as they will spread slightly as they bake.

Place the baking sheet into the oven, reducing the oven temperature to 300F, 150C.

Bake for 20 minutes, or until they have risen well and are a light golden colour.

Leave them to cool slightly before moving them to a cooling rack to finish cooling completely.

An optional step that you may like to try is drizzling some melted chocolate over them or you could even dunk half the cookie into the melted chocolate coating half of the macaroon. It is a nice touch to the final coconut macaroon.

I hope you will enjoy this simple coconut macaroon recipe as much as my family do.