Coconut macaroons

Coconut macaroons

By
From
B.I.Y. Bake It Yourself
Makes
18-20

When I was a kid, these were a real treat for me and my sisters. And they’re nothing like a macaron, as I wrongly assumed until I was about 25. These are lovely in their own right, if less fashionable, and sooo simple to make, so start your biscuit baking here and build your way up. They are also a good way to use up any extra egg whites left over from making custard.

Ingredients

Quantity Ingredient
2 large egg whites
1/2 teaspoon vanilla bean paste
150g caster sugar
175g desiccated coconut
50g ground almonds
100g dark chocolate, (70 per cent cocoa solids)

Tool kit

Quantity Ingredient
electric whisk
2 baking trays or sheets
wire cooling rack
palette knife

Method

  1. Beat the egg whites, vanilla bean paste and sugar with an electric whisk until soft peaks form. Fold in the desiccated coconut and ground almonds, making sure they are fully incorporated and that there is no unmixed coconut at the bottom of the bowl. Leave to stand for 30 minutes.
  2. Preheat the oven to 190°C. Line 2 baking trays or sheets with baking parchment.
  3. Take about 1 tablespoon of the mixture for each macaroon and shape them, on the prepared trays, into discs of about 5 cm diameter, pressing down with the back of a fork to slightly flatten them and leave the impression of the tines in the tops.
  4. Bake for 15–20 minutes, or until golden brown. Take out of the oven and allow to stand for 5 minutes before transferring to a wire rack with a palette knife to cool.
  5. Set a heatproof bowl over a saucepan of water on a medium heat (the bowl must not touch the water). Break the chocolate into chunks and melt it in the bowl, stirring occasionally.
  6. When the chocolate has melted, dip the top of each macaroon in it and return to the cooling rack to set.

Note

  • This recipe has a level 1 (beginner) difficulty.

Extras

  • This is the simple method for macaroons. If you find they are too sticky when you’re shaping them, try wetting your hands. You don’t have to dip them in chocolate, but my theory is that everything can take a little bit of chocolate, so why not? Try drizzling them with white or milk chocolate, too. You can replace the coconut completely with ground almonds if you like; pop a blanched almond on the top and cook in the same way.
Tags:
Great British Bake Off
Baking
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