Mary Berry Coconut Macaroons

You’d think coconut macaroons would be foolproof, wouldn’t you? Three, maybe four ingredients — what could possibly go wrong? Well. Let me tell you. I’ve had them come out soggy, I’ve had them spread into weird flat islands, and I’ve had them weld themselves to the tray like they were made of cement.

So when I first saw Mary Berry’s version, I wasn’t exactly hopeful. But it works. It just works. You get those golden little mounds with chewy centres and just the faintest crisp on the edges. No fancy piping, no tempering chocolate, no “macaronage.” Just old-school baking. And I love it for that.

They’re the sort of treat that feels homemade, even if you’re faking it a bit. Eat them slightly warm, with a cuppa, and ideally with someone who doesn’t mind a few crumbs on the sofa.

Ingredients

• 14 oz (400g) sweetened shredded coconut
  Gives you that iconic texture. I’ve tried unsweetened — just doesn’t hit the same.
• 14 oz (400g) sweetened condensed milk
  Don’t get fancy here. The cheap tin from the corner shop is perfect.
• 1 tsp vanilla extract
  Adds a warmth in the background. Optional, but worth it.
• 2 extra-large egg whites, room temp
  Helps hold it all together and adds a touch of lightness.
• 1/4 tsp kosher salt
  Rounds out the sweetness — a tiny but vital nudge.

How to Make It

1. Preheat your oven to 325°F (160°C).
   Line two trays with baking parchment. Don’t skip this or you’ll regret it at washing-up time.
2. Mix coconut, condensed milk, and vanilla in a big bowl.
   It’ll be thick and sticky. Stir until it’s all clinging together.
3. In a clean bowl, whisk the egg whites and salt until medium-firm peaks.
   Not stiff like meringue — just enough so they hold their shape but still glossy.
4. Fold the egg whites gently into the coconut mix.
   Try not to flatten them completely. You want a bit of air in the batter.
5. Use two teaspoons (or a small scoop) to portion mounds onto the tray.
   About the size of a golf ball. Leave space — they puff out slightly.
6. Bake for 25–30 minutes, until golden brown at the edges.
   Keep an eye around the 20-minute mark — ovens have minds of their own.
7. Cool on the tray for 10 minutes, then move to a wire rack.
   Or just eat one right away. I always do.

Sidebar: I once forgot to beat the egg whites. Just dumped them in raw. The result? Coconut lava. Still tasty. Utter disaster on the tray.

Common Mistakes

Why are my macaroons falling apart?
You probably didn’t beat the egg whites enough. They give structure. Medium peaks are your friend.

Why are they too sweet?
Using both sweetened coconut and condensed milk will do that. Try swapping for unsweetened coconut next time.

Why did they spread like pancakes?
You might’ve overmixed or not used enough coconut. The mixture should be thick and sticky.

Why are they sticking to the tray?
No parchment paper. No mercy. Greasing alone won’t save you.

Storage and Reheating

• Room temp: Airtight tin, 3–4 days. They’ll soften a little but stay chewy.
• Freezer: Freeze on a tray first, then bag up. Keeps for 2 months. Defrost on the counter.
• Reheating:
  • Oven: 5–6 mins at 350°F to revive the edges.
  • Microwave: Only if you’re desperate. 10 secs, tops.
  • Toaster oven: Surprisingly good for crisping the base.

What to Serve With It

• Strong black tea — Proper builder’s brew. Cuts through the sweetness.
• Dark chocolate drizzle — Especially if you’re trying to impress someone.
• Fresh pineapple or mango slices — Makes it feel a bit tropical. Even if it’s raining outside.

FAQs

Can I make these gluten-free?
They already are! But do double-check your vanilla and coconut — sometimes additives sneak in.

Can I add flavour twists?
Absolutely. Lemon or orange zest is lovely. A drop of almond extract can be nice too.

Do I need a mixer for the egg whites?
No, but it helps. You can do it by hand — just takes a bit of elbow grease.

Can I halve the recipe?
Yes, though the full batch disappears faster than you’d think.

Try More Recipes:

• Mary Berry Custard Slice Recipe
• Mary Berry Panna Cotta Recipe
• Mary Berry Toffee Marshmallow Squares