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
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.
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.
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.
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.
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…
Homemade Coconut Macaroon Recipe
Ingredients
- ½ cup (100 grams) granulated sugar
- ¼ teaspoon salt
- 2 large (65 grams) egg whites, at room temperature
- ½ teaspoon vanilla essence
- (40 grams) ¼ cup flour
- 1 ½ 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.
Easy Coconut Macaroons (Recipe Card)
Coconut 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.
Ingredients
- ½ cup (100 grams) granulated sugar
- ¼ teaspoon salt
- 2 large (65 grams) egg whites, at room temperature
- ½ teaspoon vanilla essence
- (40 grams) ¼ cup flour
- 1 ½ 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: 100gAmount Per Serving: Calories: 323kcalTotal Fat: 13.9gSaturated Fat: 12.202gTrans Fat: 0gUnsaturated Fat: 0.595gCholesterol: 0mgSodium: 269mgCarbohydrates: 45.71gFiber: 2.3gSugar: 18.67gProtein: 5.37g
Adrianne says
I really wish I had one of these delicious little sweet bites to eat right now, yum!! They look so good and perfect for a sweet little snack. I love the flavour combo and I bet they taste fab!
Alisha Rodrigues says
oh yes !! They’re totally delicious and perfect for coconut flavor lovers
Dannii says
I love coconut desserts and these look really simple to make. YUM!
Alisha Rodrigues says
Yes ! They’re easy to make
Anjali says
I never realized how easy macaroons could be to make at home until I tried this recipe! They came out so good!
Alisha Rodrigues says
So glad you made these.. They’re really easy
Farah says
What a great step by step easy approach to a delicious macaroon! Thanks so much for the comprehensive recipe and instructions!
Alisha Rodrigues says
Glad you found this interesting