Cheeky Wee Coconut Macaroons

by bfbaker






Would you believe I’d never even tried a coconut macaroon until a couple of months ago? My lovely cousin brought some for me to taste and from that moment on, I’ve been pretty hooked. I think it’s the texture; the gooey, mushy mouthful of sugary coconutty goodness cannot be beaten.

I think I’m having a bit of a love affair with coconut as of late. A fruit that barely – hang on, is it a fruit? Or, as its name so openly suggests…a nut? – made a blip on my radar until recently has suddenly taken over my kitchen life. My mama even called to tell me she had picked up some desiccated coconut so that when I go back to visit, in a couple of weeks time, I can make yet more of these cakes. Addicts, the lot of us.

This was my first attempt at trying out this recipe and I have to admit, I’m a wee bit proud. I seemed to get them down straight away and family and co-workers have confirmed there tastiness.

PS. These are also great for folks who don’t do flour because, well…if I’m honest, there’s none in them. Makes sense, hey!



600g desiccated coconut

600g caster sugar

3 egg whites

75g ground almonds

1 tsp vanilla extract

100g dark chocolate

This makes about 12 good-sized macaroons.

  1. Preheat oven to 140.
  2. Whisk egg whites until they’re nice, firm peaks.
  3. Stir coconut, sugar, vanilla and almonds into the egg whites until it’s all lovely and combined. It should be sticky and almost dough like.
  4. Get your hands in there – you don’t have to but why miss an opportunity to?! – and take chunks, roll together so it’s nice and tightly combined, then pop on a tray lined with greaseproof paper. You don’t have to do balls like I did, you could make them any shape you darn well like, I shan’t judge! 😉
  5. Pop in the oven for 20-25 minutes until they have a slight golden, toasted edge.
  6. Once your macaroons are cooled, melt your chocolate; I tend to melt three quarters of the chocolate, take it off the heat then stir in the final quarter. This helps to bring down the temperature of the chocolate, leaving it shiny and glossy – a cheat’s way of tempering chocolate!
  7. Dip the base of the macaroons into the chocolate, allow to cool and enjoy!