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Five ingredients make these small coconut mounds with toasted tips and chewy centers. The mixture is stirred by hand, so there is no need to prepare a meringue.
Ingredients
- 200 g unsweetened shredded coconut
- 3 large egg whites
- 120 g sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
Method
- Heat oven to 165°C / 325°F. Line a large baking sheet with parchment. Use unsweetened shredded coconut rather than large coconut chips.
- Whisk egg whites, sugar, vanilla and salt by hand for about a minute until frothy and well mixed; do not whip to stiff peaks.
- Fold in coconut until evenly moistened. Let stand for 10 minutes so the coconut absorbs some liquid.
- Scoop into 18 compact mounds with a small scoop or two spoons. Press gently so each mound holds together and leave about 3 cm between them.
- Bake for 18–22 minutes until the tips and bases are golden and the centers are set. Rotate the tray if one side browns faster.
- Cool on the sheet for 10 minutes, then transfer to a rack for another 10 minutes. The centers should be chewy but cooked, not liquid or raw.
- Store completely cooled macaroons airtight in a cool room for up to three days. Freeze for longer storage, with parchment between layers.
Use shredded coconut
Large flakes are harder to form into compact mounds. Unsweetened shredded coconut gives the intended texture and sweetness.
Compact the scoops
Loose piles can fall apart when moved. Press the mixture gently into each scoop before placing it on the tray.
Let them firm on the tray
Hot macaroons are fragile. A short rest on the baking sheet makes them easier to transfer without breaking.
FAQs
- How many servings does this make?
Makes 18 servings using the pan or equipment listed.
- What should I check before serving?
Cool on the sheet for 10 minutes, then transfer to a rack for another 10 minutes. The centers should be chewy but cooked, not liquid or raw.
- How should I store leftovers?
Store completely cooled macaroons airtight in a cool room for up to three days. Freeze for longer storage, with parchment between layers.
