These easy coconut macaroons are absolutely divine. With toasted coconut outside, moist creamy coconut inside, plus the creamy chocolate base, you won’t want to stop eating them. And the best thing is you will only need 4 ingredients. Read on to find out how to make these delicious morsels for yourself.
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Chocolate-dipped coconut macaroons
These coconut macaroons are a delicious tea-time treat, and they are so easy to make and are the ideal way to use up any leftover egg whites.
The inside is soft and juicy, without being too sweet. The texture of the macaroons is slightly chewy with a soft, juicy inside and a crispy exterior. And the chocolate they are dipped into makes these macaroons taste like a bounty bar.
There are so many recipes for coconut macaroons out there on the internet. Some of them use condensed milk, which to my mind makes them too sweet. Others say to beat the egg whites to stiff peaks which is far too labour-intensive for me. This recipe neither uses condensed milk nor requires a lot of beating. All you have to do is mix the ingredients together, shape them onto a baking tray and bake for 20 minutes. I told you this was easy!
Because they are so easy to make, these coconut macaroons make the perfect recipe for youngsters who are learning to bake.
Read on to see how to make coconut macaroons the easy way.
How to make easy coconut macaroons
**You can get the complete list of ingredients and full instructions to make these coconut macaroons on the printable recipe card at the end of this post**
Equipment
You will need a mixing bowl and a baking sheet. I like to line my baking sheet with baking parchment to ensure the macaroons don’t stick to the tray.
Ingredients
Coconut – this is simply desiccated coconut that you can buy from any supermarket.
Eggs – you only need the whites of the eggs. You can use the yolks to make mayonnaise or to make the custard for these puff pastry custard slices. You can also add the egg yolks to shortcrust pastry, or use them to bind meatballs.
Sugar – I like to use caster sugar because it dissolves easily – if you don’t have caster sugar you can use granulated sugar.
Chocolate – I used a normal bar of milk chocolate. If you prefer you can use baking chocolate. I’ve seen a lot of recipes that say that normal eating chocolate doesn’t melt properly. I’ve never had this problem with it.
What to do
Separate the eggs and put the egg whites into a mixing bowl (tip – use a mixing bowl larger than you think you will need – coconut has a way of escaping and scattering itself all over your countertop).
Add the coconut and sugar to the egg whites.
Use a spoon or a spatula to mix all the ingredients together. Then get your hands in and give it a bit of a squeeze until everything comes together in a tight mass.
Line a baking tray with baking parchment to prevent the macaroons from sticking. If you don’t have baking parchment you can brush the tray lightly with oil.
Take a tablespoon of the mixture and use your hands to form it into a slightly flattened ball shape.
Tip – wet your hands so the mixture does not stick.
Now put the baking tray in a pre-heated oven and bake the macaroons for 20 to 25 minutes until they are golden brown. The oven should be set to 180C / 350F.
Check after 20 minutes to see how brown they are – they should be nicely golden brown.
I had to turn my tray around after 20 minutes because they were browning too quickly at the back.
If you prefer you can shape the macaroons into pyramids. There will be enough mixture to make 8 pyramids.
Remove the macaroons from the oven and let them cool on the tray.
Coat with melted chocolate
Break the chocolate into squares and place it in a microwave-safe bowl. Melt the chocolate in 30-second blasts on full power, stirring after each time.
My 900-watt microwave melted the chocolate completely in 60 seconds.
Note – you can also melt the chocolate in a bowl placed over a pan of simmering water. Just be careful not to get any water into the chocolate or it may form hard lumps and not melt properly.
Now take a cooled macaroon and dip it in the chocolate. You need to let the macaroons cool completely before dipping them in chocolate, otherwise the chocolate will just melt and run off.
Leave the chocolate to set, then drizzle the tops with the remaining chocolate.
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Can I freeze coconut macaroons?
Yes, you can freeze coconut macaroons. Just pack them into a rigid container (Tupperware maybe), seal and freeze indefinitely. To use, allow to defrost in the container, let them come back to room temperature and enjoy.
They will also last for 3 or 4 days stored in an air-tight container in the kitchen.
Variations
You can add 2 to 3 tablespoons of chopped nuts or chopped glace cherries into the mixture with the coconut.
Instead of drizzling the macaroons with melted chocolate, you could put a glace cherry on top.
If you have made a pyramid shape, you could dip the top of the macaroon in melted chocolate instead of the base.
Pin for later
Why not pin this coconut macaroon recipe to one of your Pinterest boards so you can find it later. Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Other recipes
If you enjoyed this recipe you may like to try one of these:
- Koeksisters – a traditional South African sweet delicacy
- Banana oat cakes – really quick and easy bake
- Apple cake tray bake – my one-of-everything recipe
- Chelsea buns – aka cinnamon rolls
- Black forest trifle – because trifle isn’t just for Christmas
- Crunchies – another delicious bake made with coconut
The recipe
Easy coconut macaroons – only 4 ingredients
(Click the stars to rate this recipe)
Equipment
- Egg separator
Ingredients
- ½ cup / 100 grams caster sugar
- 2½ cups / 200 grams desiccated coconut
- 3 large eggs (white only)
- 3½ ounces / 100 grams milk or dark chocolate
Instructions
- Pre-heat oven to 180°C / 350°F
- Separate the eggs. Place the egg whites in a mixing bowl. Save the egg yolks for making mayonnaise or to enrich a pasta sauce.3 large eggs (white only)
- Add the sugar and the coconut to the egg whites½ cup / 100 grams caster sugar, 2½ cups / 200 grams desiccated coconut
- Mix well with a spatula or a spoon to combine, then use your hands to squeeze the mixture together.
- Using wet hands, divide the mixture into 12 flattened ball shapes and place them on a baking parchment-lined baking sheet.
- Place the baking tray in a preheated oven and bake for 20 to 25 minutes until golden brown.
- Remove from the oven and allow to cool.
- Melt the chocolate in the microwave in 30-second blasts. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Do not allow any water to get into the chocolate.3½ ounces / 100 grams milk or dark chocolate
- Dip the bottom of the macaroons in melted chocolate, leave them to set and then drizzle the remaining chocolate over the top.
Notes
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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