Coconut macaroons

Coconut macaroons

Based on 33 ratings
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Marco Hartz

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/
"This recipe has been updated to improve your cooking experience (December 2023). Coconut macaroons are a true Christmas baking classic. The challenge is to make them super soft and moist, as they can otherwise turn out dry and hard, and tend to fall apart just by looking at them. But with this foolproof coconut macaroon recipe, every attempt will be a sure success from now on. The preparation is simple and fits seamlessly into the often stressful Advent season. After some experimentation, I’ve finally found my best recipe for coconut macaroons - easy, adaptable and of course really tasty and moist! The basic recipe for these simple coconut macaroons consists of just three ingredients: Shredded coconut, egg whites and sugar. The remaining ingredients are more or less optional, depending on your personal taste and desire for additional flavor. I’ve opted for classic vanilla and zingy lime here. The lime variation is not to be missed—the lime perfectly balances the sugar and coconut for a truly crowd-pleasing combination. If you're in a hurry, the chocolate-coated macaroons can simply be placed in the fridge to cool quickly."
Difficulty
Easy 👌
Preparation
5 min
Baking
30 min
Resting
60 min

Ingredients

2Pieces
MetricImperial
20 g
unsweetened shredded coconut
⅜
egg whites
20 g
sugar
⅛
lime
⅛
vanilla bean
⅛ tsp
salt
10 g
chocolate (for garnish)

Utensils

fine grater, knife, cutting board, bowl (large), hand mixer with beaters, plastic wrap, oven, baking sheet, parchment paper, ice cream scoop (optional), pot (small), bowl (small)

Nutrition per serving

Cal133
Fat8 g
Protein1 g
Carb16 g

  • Step 1/3

    Finely grate the zest of the lime and juice it. Scrape out the vanilla bean. In a large bowl whisk the egg whites, lime zest and juice, sugar, vanilla pulp and salt using a hand mixer with beaters. Add the coconut flakes and mix in. Cover with cling film and leave to rest in the fridge for approx. 1 hr.
    • ⅛ lime
    • ⅛ vanilla bean
    • ⅜ egg whites
    • 20 g sugar
    • ⅛ tsp salt
    • 20 g unsweetened shredded coconut
    • fine grater
    • knife
    • cutting board
    • bowl (large)
    • hand mixer with beaters
    • plastic wrap

    Finely grate the zest of the lime and juice it. Scrape out the vanilla bean. In a large bowl whisk the egg whites, lime zest and juice, sugar, vanilla pulp and salt using a hand mixer with beaters. Add the coconut flakes and mix in. Cover with cling film and leave to rest in the fridge for approx. 1 hr.

  • Step 2/3

    Preheat the oven to 165°C/330°F convection heat (or 185°C/365°F top-bottom heat). Line a baking sheet with parchment paper. Use an ice cream scoop or spoon to lightly shape the coconut mixture into 20 small cones and place on the baking tray. Transfer to the oven and bake on the middle rack for approx. 10–15 min. The macaroons should be lightly browned but still a little soft. Remove from the oven and leave to cool completely. Only then carefully remove from the parchment paper.
    • oven
    • baking sheet
    • parchment paper
    • ice cream scoop (optional)

    Preheat the oven to 165°C/330°F convection heat (or 185°C/365°F top-bottom heat). Line a baking sheet with parchment paper. Use an ice cream scoop or spoon to lightly shape the coconut mixture into 20 small cones and place on the baking tray. Transfer to the oven and bake on the middle rack for approx. 10–15 min. The macaroons should be lightly browned but still a little soft. Remove from the oven and leave to cool completely. Only then carefully remove from the parchment paper.

  • Step 3/3

    Roughly break the chocolate into a bowl and melt over a bain-marie. Dip the flat side of the macaroons into the melted chocolate and place on parchment paper. Alternatively, spoon a little chocolate onto the baking paper and place the macaroons flat-side down on top and leave to cool. Decorate with remaining chocolate as desired.
    • 10 g chocolate (for garnish)
    • pot (small)
    • bowl (small)

    Roughly break the chocolate into a bowl and melt over a bain-marie. Dip the flat side of the macaroons into the melted chocolate and place on parchment paper. Alternatively, spoon a little chocolate onto the baking paper and place the macaroons flat-side down on top and leave to cool. Decorate with remaining chocolate as desired.

  • Enjoy your meal!

    Coconut macaroons
FAQ

The baking time for coconut macaroons is usually approx. 15–20 min. at approx. 165°C/330°F. Make sure they are golden brown in color, but not too dark and dry. Every oven is different, so monitor the macaroons during baking to get the perfect result.

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