Ingredients and yield

Yield: approximately 20 macaroons.

  • 200 g desiccated or shredded unsweetened coconut
  • 150 g granulated sugar
  • 3 egg whites, approximately 90 g
  • 20 g plain flour, optional for body
  • Vanilla and fine salt
  • Dark chocolate for dipping, optional

Method

  • Combine coconut, sugar, salt and flour if used.
  • Add egg whites and vanilla; mix until every coconut particle is moistened and the mass holds when compressed.
  • Portion firmly into equal mounds on a lined tray.
  • Bake at 175°C / 347°F until the tips and edges are golden and centres remain moist, about 15–20 minutes.
  • Cool before dipping in tempered chocolate if desired.

How I define this recipe

Coconut macaroons are drop biscuits or confections made from coconut bound with egg white and sugar, sometimes condensed milk. They are not French almond macarons and do not use macaronage or develop a foot.

What I watch closely

  • Match egg-white quantity to coconut absorbency.
  • Compress portions so they do not crumble.
  • Bake for colour without drying the centre completely.
  • These are coconut macaroons, with a different texture and method from French almond macarons.