These coconut macaroons are sweet, chewy, and full of coconut flavor. They are easy to make with simple ingredients like egg whites, sugar, and shredded coconut. Perfect for a quick treat or a homemade gift!
Ingredients Needed:
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 100 grams caster sugar
- 30 grams of ground almonds
- 1 pinch of salt
- 1 teaspoon vanilla extract (or coconut essence if available)
- 250 grams of shredded coconut
How To Make Coconut Macaroons?
- Preheat the Oven: Set your oven to 170ºC and line a baking sheet with parchment paper.
- Whisk the Egg Whites: Beat the egg whites until they are foamy, then add the cream of tartar and whisk until soft peaks form.
- Add Sugar Gradually: Add the sugar one teaspoon at a time, whisking after each addition until the mixture is thick and glossy.
- Fold in Dry Ingredients: Gently mix in the ground almonds, salt, vanilla extract, and shredded coconut until combined. The mixture will be sticky but should hold its shape.
- Shape the Macaroons: Form small domes (about 6-7cm) and place them on the lined baking sheet. Keep them slightly rounded for the best texture.
- Bake: Bake for 20 minutes, or until they turn lightly golden in some areas. Let them cool before serving.
Recipe Tips:
- Use Fresh Egg Whites: Make sure your egg whites are fresh and at room temperature. Cold egg whites take longer to whip, and older eggs may not hold their shape well.
- Whip the Egg Whites Properly: Beat the egg whites until soft peaks form before adding sugar. If you overbeat them, the macaroons may turn dry, and if you underbeat them, they won’t hold their shape.
- Add Sugar Slowly: Add the sugar one teaspoon at a time while whisking. This helps the sugar dissolve completely, making the macaroons light and chewy instead of grainy.
- Shape with Wet Hands: The mixture is sticky, so lightly wet your hands before shaping the macaroons. This makes it easier to form smooth, round domes without the mixture sticking to your fingers.
- Watch the Baking Time: Bake until just golden in spots. If they turn too brown, they will be dry. If underbaked, they may fall apart. Every oven is different, so check them at 18 minutes to avoid overbaking.
How To Store Leftovers?
- Refrigerate: Let the leftover coconut macaroons cool to room temperature. Then, store them in an airtight container and keep them in the fridge for up to 1 week.
- Freeze: Place the macaroons in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 20mg
- Potassium: 80mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Coconut Macaroons
Description
These coconut macaroons are sweet, chewy, and full of coconut flavor. They are easy to make with simple ingredients like egg whites, sugar, and shredded coconut. Perfect for a quick treat or a homemade gift!
Ingredients
Instructions
- Preheat the Oven: Set your oven to 170ºC and line a baking sheet with parchment paper.
- Whisk the Egg Whites: Beat the egg whites until they are foamy, then add the cream of tartar and whisk until soft peaks form.
- Add Sugar Gradually: Add the sugar one teaspoon at a time, whisking after each addition until the mixture is thick and glossy.
- Fold in Dry Ingredients: Gently mix in the ground almonds, salt, vanilla extract, and shredded coconut until combined. The mixture will be sticky but should hold its shape.
- Shape the Macaroons: Form small domes (about 6-7cm) and place them on the lined baking sheet. Keep them slightly rounded for the best texture.
- Bake: Bake for 20 minutes, or until they turn lightly golden in some areas. Let them cool before serving.
Notes
- Use Fresh Egg Whites: Make sure your egg whites are fresh and at room temperature. Cold egg whites take longer to whip, and older eggs may not hold their shape well.
- Whip the Egg Whites Properly: Beat the egg whites until soft peaks form before adding sugar. If you overbeat them, the macaroons may turn dry, and if you underbeat them, they won’t hold their shape.
- Add Sugar Slowly: Add the sugar one teaspoon at a time while whisking. This helps the sugar dissolve completely, making the macaroons light and chewy instead of grainy.
- Shape with Wet Hands: The mixture is sticky, so lightly wet your hands before shaping the macaroons. This makes it easier to form smooth, round domes without the mixture sticking to your fingers.
- Watch the Baking Time: Bake until just golden in spots. If they turn too brown, they will be dry. If underbaked, they may fall apart. Every oven is different, so check them at 18 minutes to avoid overbaking.
Nigella Coconut Macaroons