Coconut & chocolate macaroons

Coconut & chocolate macaroons

A delicious macaroon with the tropical taste of fresh coconut

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Method

  1. Heat the oven to 180C/fan 160C/gas 4. In a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
  2. Using an 8cm pastry cutter, squash spoonfuls of the mixture onto a baking tray lined with non-stick baking paper or silicone plastic sheets - you may need to do this in two batches. Bake for 15-18 mins until golden around the edges and just starting to brown on top. Leave to cool, then transfer to a rack.
  3. While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Cover the smooth side with chocolate and leave to set in the fridge. The macaroons will keep in an airtight container for 2 days.
Try

Know-how

Coconuts aren't the easiest thing to crack open. Wrap them in a cloth to keep them steady, then a hefty whack with a hammer should do the trick. For a more child-friendly treat, coat these macaroons in milk or white chocolate. Or, you could make these a lot smaller and serve them with coffee at the end of a dinner party.

Per serving

206 kcalories, protein 2g, carbohydrate 30g, fat 10 g, saturated fat 7g, fibre 2g, sugar 26g, salt 0.03 g

Recipe from Good Food magazine, February 2007.

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Latest comments and suggestions

  • Binder photo yummimummy

    21 February 2008

    yummimummy rated and commented on this recipe

    1 stars

    i used packet coconut - although a bit dry when baked everyone seemed to love them - i would use milk chocolate and perhaps some golden syrup ( little ) to keep moist next time

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  • Binder photo Nona

    17 May 2008

    Nona rated and commented on this recipe

    3 stars

    Very sweet. Coconut took a long time to skin and grate. Would use food processor to chop this next time.

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  • Binder photo TLR

    02 July 2008

    TLR rated and commented on this recipe

    4 stars

    I had to use 2 egg whites, but very pleased with the results.

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  • Binder photo pauline

    19 July 2008

    pauline rated and commented on this recipe

    3 stars

    Quite nice will use less sugar next time, couldnt be bothered to use fresh coconut used packet and only used 100grams which was all i had in the house.I liked the sugestion using syrup might try that next time.

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  • Binder photo derekgarn

    26 January 2009

    derekgarn commented on this recipe

    would agree this mix is dry, its usually about 4 egg whites to 200g sugar, so would cut down on the sugar a bit. could also add some golden syrup and so dried chopped cranberrys

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  • Binder photo Terri's

    23 March 2009

    Terri's commented on this recipe

    Definitely needs more than one egg white for the amount of sugar involved. I had to add 2 just to get the mix to work. I'd cut down on the sugar next time also, but easy to make. Used packet coconut as fresh coconut not easy to come by round here but that seemed to work fine.

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  • Binder photo Terri's

    23 March 2009

    Terri's rated this recipe

    3 stars

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  • Binder photo SanMiguelita

    21 December 2009

    SanMiguelita rated and commented on this recipe

    4 stars

    Just made these and they were delicious! Based on previous comments, I changed the quantities a little by using 2 egg whites and 100g sugar. I also used packet coconut and Dairy Milk chocolate. Thanks - will def make these again.

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  • Binder photo StaciiMarie

    08 June 2010

    StaciiMarie commented on this recipe

    Had to use a tiny amount of milk to make the a bit more moist, but very yummy!! Happy faces all round.

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  • Binder photo JoJo22

    07 January 2011

    JoJo22 commented on this recipe

    Also used dried coconut and it certainly needs more moisture! Will try again with 2 egg whites!

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  • Binder photo Lisa66

    27 January 2011

    Lisa66 rated and commented on this recipe

    4 stars

    i used two egg whites and found this worked well, getting 18 macaroons. i tried the suggestion of dried cranberries in half the mixture. . absolutely delicious. Iwill definately be cooking these again and again..

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  • Binder photo Frenchtot

    04 February 2012

    Frenchtot commented on this recipe

    I will def use 2 egg whites next time as a bit dry with one but kids still loved them!

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  • Binder photo Deano1984

    15 March 2013

    Deano1984 commented on this recipe

    My mixture was all dry and crumby so I added 2 tea spoons of water to make it stick if I had known at the start of the recipe I would have put in 2 egg whites :D

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  • Binder photo Deano1984

    15 March 2013

    Deano1984 rated this recipe

    3 stars

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  • Binder photo Sharon

    21 March 2013

    Sharon commented on this recipe

    I changed it slightly I used 4 egg whites to 200g caster sugar and 4 tbs flour and 100g desiccated coconut it made them really nice and more like a chewy in the middle mallow biscuit and very more ish I need to make some more they did not last very long in my house :)

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  • Binder photo Sharon

    21 March 2013

    Sharon rated this recipe

    4 stars

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Perfect with coffee

Ingredients

  • 1 egg white
  • 200g caster sugar
  • 4 tbsp plain flour
  • 200g coarsely grated fresh coconut (about 1 coconut in total)
  • 150g bar dark chocolate , chopped
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Per serving

206 kcalories, protein 2g, carbohydrate 30g, fat 10 g, saturated fat 7g, fibre 2g, sugar 26g, salt 0.03 g

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