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Love is in my Tummy

Plant-based flavor

June 3, 2016 By Tina Dawson 12 Comments

Coconut Macaroons

Coconut macaroons 2

Coconut macaroons have been around since the 9th century. From Italy it spread to the rest of Europe, and was later adapted into several forms, including the delicate and classic French Macaron. So if you thought that the French Macaron was the oldest, most classic version, think again! These babies were created long before the French adapted this Italian recipe.

Coconut macaroons are most common in the UK, US and Australia – think British colonies. We too have coconut macaroons in India, you’ll probably find them in bakeries under different local names, even as coconut biscuits (with flour in them), but essentially it’s just desiccated coconut, egg whites, sweetening and flavours. There is no flour used in the making of macaroons, making this perfect for those who cannot process gluten.

Coconut Macaroons 1

When you bite into a freshly baked coconut macaroon, there’s a nice crunch on the outside, but in a couple of days, the entire macaroon goes soft after being exposed to air, and on absorbing moisture from the chocolate.

5 ingredients is all you need, and it comes together in 40 minutes or so. They make perfect hostess and holiday gifts as they keep well at room temperature for about a week. Just put them in a cute gift bag, tie it up with colorful ribbons or bows and you are all set to go!

Since these use just the egg white, the yolk can be frozen in an airtight ziploc bag for upto 6 months with a pinch of salt.

Coconut macaroons 3

You start with whisking the egg white and sugar until you get stiff peaks. This is what will give that crunchy, almost glass like coating to the macaroon.

Stiff peaks eggwhite

Then you carefully fold the egg whites into the rest of the ingredients. Scoop the batter into a tablespoon measure and drop it onto a baking tray lined with parchment paper. You don’t want the batter to be dripping wet, it is a fairly dry batter. If it’s too wet, that means you added too much condensed milk and while baking, all that extra liquid will pool down at the base of the macaroon, making for a very wet, seemingly under-cooked end product.

Coconut Macaroon Batter

Bake until the bottoms and tops are golden brown.

Coconut Macaroons baked

You may eat it as is, but why not kick it up a notch? Dunk the bottoms into melted chocolate and drizzle some more on the top. Now it’s almost like the coconut macaroon is sitting inside a chocolate cage!

Coconut macaroons with chocolate 1

Refrigerate for about 10 minutes till the chocolate sets and then you can store it for upto a week at room temperature.

Coconut macaroons with chocolate 2

Notes:

  1. Use sweetened coconut flakes that are smaller in size. You can substitute with unsweetened coconut flakes, but they tend to result in a drier end product. 
  2. If using unsweetened coconut flakes, you need not adjust sweetening in the recipe. But if you must, add sugar (while whisking the egg white)  instead of more condensed milk. 
  3. You can also melt and fold in white chocolate into the batter for an extra kick in flavour.

Coconut Macaroons

Created by Tina Dawson on June 1, 2016

  • Prep Time:30m
  • Cook Time:15m
  • Total Time:45m
  • Serves: 24
  • Yield: About 24 macaroons

Ingredients

  • 1/2 c + 1 tbsp sweetened condensed milk
  • 7 oz sweetened coconut flakes (substitute with unsweetened coconut flakes + 2tbsp sugar*)
  • 1 large eggwhite
  • 1/2 tsp. vanilla extract

Chocolate coating (optional)

  • 2 oz semi-sweet chocolate for dipping bottoms
  • 1 1/2 oz semi-sweet chocolate for drizzling tops

Instructions

  1. Preheat oven to 325°F/160°C. Line a baking tray with parchment paper.
  2. In a bowl, stir together coconut flakes with vanilla extract and condensed milk. Set aside.
  3. In another bowl, whisk the room-temperature egg whites with sugar* until you get stiff peaks.
  4. Fold in the egg whites carefully into the coconut mixture.
  5. Drop 1 tbsp (packed) per macaroon on the prepared baking tray atleast 1 inch apart. Make sure the bottoms are flat. Tuck in any stray coconut strands.
  6. Bake at 325°F/160°C for 10-12 minutes or until the bottom and tops are golden brown.
  7. Cool on the tray for a few minutes then transfer to a wire rack to cool completely.

Chocolate coating

  1. Melt chocolate in a double boiler or microwave for 30 seconds, stir then microwave in 10 sec additions till melted completely.
  2. Dip the macaroon bottoms into the chocolate, then transfer back to the baking tray to set completely.
  3. You may also drizzle the macaroon tops with chocolate.
  4. Refrigerate until the chocolate has set, then transfer to an air-tight container and store for upto a week.
Source: Adapted from Once upon a chef
  • Print
Coconut Macaroon Pin

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Filed Under: 5 Ingredients or less, All Recipes, Chocolate, Cuisines, Desserts, Italian Tagged With: 5 ingredients or less, Chocolate, coconut, Cookie, Dessert, Egg, Recipes, Served with tea, Snacks

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Reader Interactions

Comments

  1. Patel says

    April 2, 2018 at 5:24 pm

    Hi Tina,
    I just came to know about your website today. I really like you recipes and I will be trying them soon. I am vegetarian so I would like to know if you have an egg substitute for this coconut macaroon recipe.
    Thanks

    Reply
    • Tina Dawson says

      April 3, 2018 at 10:36 am

      Yes, absolutely. Aquafaba is an excellent egg substitute in meringues. I have a few aquafaba meringues in the blog here. You can also google to learn more.

      Reply
  2. Shinee says

    June 3, 2016 at 10:10 pm

    Ah your photos are amazing. I just wanna reach in and grab a few! Love coconut macaroons!

    Reply
    • Tina Dawson says

      June 4, 2016 at 10:46 am

      Aww that’s so sweet Shinee! Thank you so much!

      Reply
  3. Sarah @ Champagne Tastes says

    June 3, 2016 at 9:54 pm

    oh! I love macaroons and macarons haha. I didn’t realize they were variations of the same cookie. I need to attempt to make them again.. I tried once years ago (I think my batter was too wet).. but I’ll try again!!!! They’re so tasty!

    Reply
    • Tina Dawson says

      June 4, 2016 at 10:47 am

      Yeah, the macaroon makes for quite a dry batter. If yours was wet, just reduce the amount of condensed milk used in the recipe. You should be fine! A few failures shouldn’t stop us in our pursuit of deliciousness, right!? 🙂

      Reply
  4. Renee says

    June 3, 2016 at 9:46 pm

    I think my favorite part about these macaroons is that they only have 4 ingredients if you opt to leave the chocolate off (I’m not a huge chocolate lover – don’t judge 😉 ) Simply delicious, but so impressive!

    Reply
    • Tina Dawson says

      June 4, 2016 at 10:48 am

      Exactly! just 4 ingredients to a dessert seems like a dream, doesn’t it????

      Reply
  5. sue | theviewfromgreatisland says

    June 3, 2016 at 9:05 pm

    These look exactly like my favorite cookie from my favorite bakery!

    Reply
    • Tina Dawson says

      June 4, 2016 at 10:48 am

      Really? then your should try this, and test out the taste as well!!!

      Reply
  6. Mary says

    June 3, 2016 at 6:17 pm

    I love chocolate and coconut! These look great!

    Reply
    • Tina Dawson says

      June 4, 2016 at 10:49 am

      Then this is the cookie for you! Thanks Mary!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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