Coconut macaroons

Coconut macaroons

Based on 25 ratings
Sandra Schumann

Sandra Schumann

Contributor

"Coconut macaroons are super easy to make at home and don't require any previous baking experience. Check out our recipe to find out how quickly you can make these soft, moist coconut macaroons. If you want very round macaroons, make sure you chill the dough long enough before baking. This makes the dough firmer and helps the macaroons keep their shape while baking."

Difficulty

Easy 👌

Preparation

15 min

Baking

19 min

Resting

120 min

Ingredients

2Servings
20 g
unsweetened shredded coconut
egg whites
20 g
sugar
tsp
vanilla extract
tsp
salt
10 g
chocolate
MetricImperial

Utensils

2 ovens, 2 baking sheets, bowl (large), plastic wrap, parchment paper, pot (small), bowl (small)

How-To Videos

how-to-separate-eggs

How to separate eggs

how-to-measure

How to measure

Nutrition per serving

Cal132
Fat8 g
Protein2 g
Carb13 g
  • Step 1/4

    Pre-heat oven to 170°C/ 350°F. Distribute shredded coconut over baking sheet evenly and roast in oven for approx. 4 min., or until golden brown.
    • oven
    • baking sheet

    Pre-heat oven to 170°C/ 350°F. Distribute shredded coconut over baking sheet evenly and roast in oven for approx. 4 min., or until golden brown.

  • Step 2/4

    In a large bowl, beat egg whites, sugar, vanilla extract and salt. Add toasted coconut and combine. Cover bowl with plastic wrap and place in fridge for approx. 1 hr.
    • egg whites
    • 20 g sugar
    • tsp vanilla extract
    • tsp salt
    • bowl (large)
    • plastic wrap

    In a large bowl, beat egg whites, sugar, vanilla extract and salt. Add toasted coconut and combine. Cover bowl with plastic wrap and place in fridge for approx. 1 hr.

  • Step 3/4

    Form coconut mix into 20 small balls and distribute over a parchment-lined baking sheet. Transfer to oven at 170°C/350°F for approx. 15 min. The macaroons should be lightly browned and still a bit soft. Take out of oven and set aside to cool.
    • baking sheet
    • parchment paper
    • oven

    Form coconut mix into 20 small balls and distribute over a parchment-lined baking sheet. Transfer to oven at 170°C/350°F for approx. 15 min. The macaroons should be lightly browned and still a bit soft. Take out of oven and set aside to cool.

  • Step 4/4

    Break up chocolate and melt in a heatproof bowl set over a pot of simmering water. Carefully remove macaroons from baking paper and partially dip in chocolate. Place on parchment paper to dry for approx. 1 hr., then enjoy!
    • 10 g chocolate
    • pot (small)
    • bowl (small)

    Break up chocolate and melt in a heatproof bowl set over a pot of simmering water. Carefully remove macaroons from baking paper and partially dip in chocolate. Place on parchment paper to dry for approx. 1 hr., then enjoy!

  • Enjoy your meal!

    Coconut macaroons

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