This coconut macaroon recipe is quite simple to make. Macaroons are often mistaken for French almond macarons, but as you can see by clicking the link, they are very different. The method of making them as well as the ingredients are different.
This recipe basically shows the difference between coconut macaroons and macarons
(makes 16-17, but can vary depending on your scoop size)
- 100 grams caster sugar
- 150 grams unsweetend dessicated coconut
- 2 large egg whites
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 30 grams self raising flour
- 200 grams melted chocolate (optional)
- Put some water in a pot and bring it to a boil then place a bowl with egg whites on top.(Make sure the bowl does not touch the water.)
- Add the sugar and salt into the egg whites and whisk until the mixture is warm, creamy and quite runny.
- Remove from the heat and add in the dessicated coconut, flour and vanilla extract and mix well
- Cover the bowl with cling-film and put the coconut macaroon mixture in the fridge until firm, about 1-2 hours or you can leave it in there overnight if you want to make the mixture in advance.
- A few minutes before removing the coconut macaroon mixture from the fridge preheat your oven to 175 Celsius.
- Line a baking tray with paper and use a small scoop to scoop some mixture on to the prepared tray. If you do not have a scoop just spoon some of the coconut macaroon mixture into your hands, shape into a ball and put it on the prepared baking tray.
- Bake in oven for about 15 minutes or until golden brown, leave them on a cooling rack for about 2 minutes and the put them on a cooling rack to cool completely.
- Melt some chocolate in a bowl and then dip your coconut macaroons into it and then place them on greaseproof paper. You can also drizzle some chocolate on top.
- Leave the coconut macaroons to set at room temperature or in the fridge and serve