Coconut Macaroons – How to make macaroons

Moist on the inside and crisp on the outside, these Easy Coconut Macaroons are loved by many. These Homemade Coconut Macaroon Recipe have a lovely golden color with a fresh flavor which comes in from the coconut in it. A must try if you looking for the best coconut biscuits

Coconut Macaroons

ABOUT THESE MACAROONS

You call it a perfect coconut macaroon when it is crunchy on the outside and chewy in the middle. Well, Yes !! This one is…

These macaroons are simply delicious and easy to make. I couldn’t resist sharing my recipe with all of you. So here it is, a complete guide to a perfect coconut macaroon.

Coconut Macaroons

How to make macaroons ?? 

Oh Yes, to make coconut macaroons we need coconut. But what type??

Well, it is desiccated coconut. Desiccated Coconut is finely shredded & dried coconut. Macaroons made with dried coconut last longer. However, you can follow the same recipe by using fresh shredded coconut instead of desiccated coconut. It tastes great but doesn’t stay well as long as the macaroons made with desiccated coconut.

So, if you willing to consume these beauties within 2-3 days, you can use fresh shredded coconut however if you want to store these longer for 7 to 8 days then get started with using desiccated coconut. I prefer desiccated coconut so I always land up using only desiccated coconut. 

Coconut Macaroons

For The Coconut Macaroon Mix

Firstly, this recipe consists of Egg whites, sugar, flour & coconut.

So first, you need to beat the egg whites & sugar in a double boiler, making sure you whisk it constantly. You do not want to have remnants of egg yolk in this mixture. Keep beating the mixture until all the sugar has melted.

Once done, take it off the flame and fold in the remaining ingredients one at a time. Once the mixture is ready, it is important that you refrigerate it for at least an hour.

Coconut Macaroons

Coconut Macaroons

Next, using 2 spoons or an ice cream scooper, scoop the mixture and place it on a baking pan lined with parchment paper. Bake these cookies for 20 until golden brown. Do not overbake as the macaroons will turn dry.

Coconut Macaroons

Coconut Macaroons

Once baked, all you need to do is bite into it. I enjoy dipping my macaroons in some melted dark chocolate, if you’d like that too, PERFECT … Nothing tastes as good as freshly baked stuff, so no waiting just bite into some coconutty love…

Coconut Macaroons

Homemade Coconut Macaroon Recipe 

Instructions

• On a Double Boiler, whisk together the egg whites, sugar & salt over medium heat. Once the mixture turns creamy and all the sugar has melted remove from heat. Do not overcook, the mixture should be warm and not super hot.
• Once removed from heat, add in the vanilla essence, flour and desiccated coconut. Mix well.
• Cling wrap the bowl and refrigerate for an hour.
• Once done, using 2 spoons or an ice cream scooper, scoop the mixture and place onto a baking tray lined with parchment paper
• Bake at 160 degrees for 20 mins. The top should turn golden brown.
• Once baked, cool for 10 mins and then bite into a crisp and chewy freshly baked macaroon.

Easy Coconut Macaroons (Recipe Card)

Coconut Macaroons

Yield: 15-20 macaroons

Moist on the inside and crisp on the outside, these Coconut Macaroons are loved by many. These macaroons have a lovely golden color with a fresh flavor which comes in from the coconut in it.

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Ingredients

• 1/2 cup (100 grams) granulated sugar
• 1/4 teaspoon salt
• 2 large (65 grams) egg whites, at room temperature
• 1/2 teaspoon vanilla essence
• (40 grams) 1/4 cup flour
• 1 1/2 cup (130 grams) desiccated coconut

Instructions

On a Double Boiler, whisk together the egg whites, sugar & salt over medium heat. Once the mixture turns creamy and all the sugar has melted remove from heat. Do not overcook, the mixture should be warm and not super hot.

Once removed from heat, add in the vanilla essence, flour and desiccated coconut. Mix well.

Cling wrap the bowl and refrigerate for an hour.

Once done, using 2 spoons or an ice cream scooper, scoop the mixture and place onto a baking tray lined with parchment paper

Bake at 160 degrees for 20 mins. The top should turn golden brown.

Once baked, cool for 10 mins and then bite into a crisp and chewy freshly baked macaroon.

Nutrition Information:

Yield: 15-20 macaroons Serving Size: 100g
Amount Per Serving: Calories: 323kcal Total Fat: 13.9g Saturated Fat: 12.202g Trans Fat: 0g Unsaturated Fat: 0.595g Cholesterol: 0mg Sodium: 269mg Carbohydrates: 45.71g Fiber: 2.3g Sugar: 18.67g Protein: 5.37g

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