Coconut macaroons have been around for a very long time in fact there’s quite the array of varying histories dating back centuries.
As with any old recipe I too have stories about this recipe but don’t worry I wont bore you with them, I will say even though this is an amazing recipe apparently they still aren’t as good as my great great grandmas but that is ok.
Ingredients for Coconut Macaroons
Egg whites. I have never used the carton eggs for this recipe so I am unable to say if they would work but I would personally recommend using real eggs whites if possible.
Sugar. I always like to use a cane sugar. If you don’t have cane then any white fine castor sugar will be best.
Coconut. Use an fine unsweetened desiccated coconut.
Cream of tartare. You will find this in the baking section of your local supermarket. If you are interested in finding out what cream of tartar is and its benefits check of this article here.
Optional topping you can add would be melted chocolate.
Tools you will need
- Medium bowl.
- Spatula.
- Balloon whisk or electric whisk.
- Stand mixer, This is optional if you have one or I highly recommend getting one if you can, click here to see mine
- Cookie scoop the size of a golf ball, click here.
- Cookie (baking) sheet lined with parchment paper or a silicone mat like this one
How to make coconut macaroons
Preheat your oven to 400F, 200C, gas mark
Begin by separating your eggs reserving the yolks for another recipe. I like to use my yolks for custard or homemade ice cream.
Place the whites into your mixing bowl and whisk until they are white and fluffy.
Add in the cream of tartar and the sugar. Add the sugar in two parts beating each portion in really well.
Lastly add the coconut and beat in making sure it is thoroughly combined.
Scrape down the sides with you spatula
Using your cookie scoop, scoop golf ball size balls onto a cookie sheet that is lined with parchment paper. Leaving some space between them they will spread slightly as they bake.
Place the baking sheet into the oven, reduce the oven temperature to 300F, 150C, gas mark
Bake for around 20 minutes, until they have risen well and are a light gold colour.
Let them cool slightly before moving them to a cooling rack to cool completely.
An optional step that you may like to try would be to either drizzle some melted chocolate over them or you could even dunk half the cookie into chocolate too. It can add a nice touch to the coconut macaroons.
I hope you enjoy this simple coconut macaroon recipe as much as my family do.
Author: Gemma Allen
My name is Gemma. I'm an English girl living in Canada with my husband Nic and my cat, Crumpet. I love all things homemaking, whether its cooking, gardening, crafting or DIY. I am here to share with you what I know. For more details, visit my website at www.gemmaandcompany.com
