COCONUT MACAROONS

Coconut Macaroons are crispy on the outside but soft and chewy in the middle. Made with only a few ingredients, macaroons are easy to make, and they bake within just a few minutes. I especially serve them dunked in chocolate because the coconut chocolate combination is perfect. But that’s purely optional if you don’t specifically like indulging in chocolate.

Although equally delicious compared to the all-time favourite French Macarons, Coconut Macaroons require less baking science. You could mix all the ingredients, and still, they would come out perfectly! Aah just kidding, you certainly need a recipe, a simple one. This is why I’m sharing my go-to coconut macaroon recipe with you today. This recipe is a lot less complicated and will most importantly, yield perfectly delicious macaroons.

Coconut macaroons are usually assumed or confused about being in the same category as Coconut French Macarons however, they are not the same. A french macaroon is very delicate, with a very smooth surface made with primarily egg whites, sugar and almond flour, On the other hand, coconut macarons are crunchy and soft on the inside. A coconut Macaron and a Coconut Macaroon are two completely different things.

Difference Between Coconut Macaroons and Coconut Macarons

Ingredients used to make Coconut Macaroons.

• Sweetener. I use Castor sugar and mix with egg whites to form a soft meringue. You can also use granulated sugar or brown sugar.
• Egg whites. You can substitute this with sweetened condensed milk whilst reducing or completely eliminating sugar.
• Toasted Shredded unsweetened coconut.
• Pinch of salt.

How to make Coconut Macaroons step by step.

Step 1; Toast the coconut to a golden brown colour and set it aside to cool down. Toasted coconut will make the macaroons richer in flavour and texture.

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Step 2; In a medium bowl, mix the egg whites with the sugar and whisk just until the sugar is dissolved. You don’t necessarily need a stiff Meringue.

Step 3; Afterwards, fold in the toasted coconut

Step 3; Afterwards, fold in the toasted coconut and scoop spoonfuls then place them on a baking tray lined with parchment paper. Add just a little amount of almond flour and mix thoroughly to make sure everything is well combined.

Scoop spoonfuls of the mixture, roll a bit, then place them on a baking tray lined with parchment paper.

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Step 4; Bake for 10-15 minutes. Remove from the oven, let cool and serve them half dunked in chocolate.

Other Coconut Recipes you should Try.

Coconut Raspberry chocolate truffles are no-bake, deliciously fruity and chocolatey, made with only a few ingredients. My Milky Coconut Chocolate cake is so delicious with strong milky coconut notes and a silky fudgy chocolate accompaniment

FAQS

Why are my coconut Macaroons dry?

Coconut macaroons will turn dry if they are overbaked. Also, using little liquids( egg whites) will make the coconut macaroons dry.

Why do my macaroons fall apart?

Macaroons might fall apart if you use coconut flakes. To fix this, pulse the coconut flakes in a food processor to fine coconut flour or simply use shredded coconut.

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Coconut Macaroons Recipe.

Coconut Macaroons are crispy on the outside and soft and chewy in the middle, made only with a few readily available ingredients.

• Prep time 40 minutes.
• Cook time 10 minutes.
• Total time 50 minutes.
• Author Winnie

Ingredients.

• 120g egg whites
• 150g caster sugar
• 200g Unsweetened shredded Coconut
• Pinch of salt
• 20 g almond flour

Procedure.

1. In a preheated oven of 160C, toast shredded unsweetened coconut for 5-10 minutes. Then, set the toasted coconut aside to cool.
2. Line a baking tray with parchement paper and set aside.
3. Mix egg whites,salt and the castor sugar in a medium sized bowl and whip until the sugar completely dissolves
4. Subsequently, fold in cooled toasted coconut with the egg whites. Sprinkle in the flour and mix thoroughly.
5. Afterwards, Scoop the mixture with a cookie scoop, or roll the mixture using hands into small balls. Place on the baking tray then bake for 10 minutes.