This easy Coconut Macaroons recipe by Mary Berry features a delightful combination of creamy coconut and crunchy almonds. Perfect as a quick treat, these macaroons are both simple to make and deliciously satisfying. With just a few common ingredients, you can whip up a batch of these crispy delights in no time!
Ingredients Needed
- 3 large egg whites
- 1½ cups (150g) icing sugar
- ½ cup (50g) ground almonds (or almond meal)
- ¼ tsp almond extract (a few drops)
- ¾ cup (60g) shredded coconut
- 13 blanched almonds, halved
How To Make Coconut Macaroons
- Preheat the oven: Preheat to 300°F (150°C). Line 2 baking sheets with parchment paper.
- Whisk egg whites: Whisk the egg whites until stiff but not dry.
- Fold in icing sugar: Sift the icing sugar and gently fold it into the egg whites.
- Add almonds and coconut: Fold in ground almonds, almond extract, and shredded coconut.
- Form the macaroons: Drop teaspoonfuls of the coconut mixture onto the baking sheets. Top each with an almond half.
- Bake: Bake for about 25 minutes until golden brown, crisp on the outside, and soft in the middle.
- Cool and serve: Let the macaroons cool on a wire rack. They are best served on the day they are made.
Recipe Tips
- Use room temperature egg whites: This helps achieve maximum volume and stiffness when whisking, ensuring your macaroons are light and airy.
- Sift the icing sugar: Sifting removes lumps and helps the sugar mix evenly, giving your macaroons a smooth texture.
- Fold gently: When combining ingredients, fold carefully to avoid deflating the egg whites. This keeps the mixture airy.
- Check your oven temperature: Ovens can vary, so use an oven thermometer to ensure it’s at the right temperature for even baking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Coconut Macaroons cool until they reach room temperature. Then, place them in an airtight container. They can be stored in the fridge for up to 5 days.
- Freeze: Freeze: Allow the macaroons to cool completely, then arrange them in a single layer in a freezer-safe container. They can be frozen for up to 3 months. To serve, take them out of the freezer and let them thaw at room temperature for about 30 minutes before enjoying.
Nutrition Facts
Serving Size: 1 macaroon (about 18g)
- Calories: 80
- Total Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 30mg
- Potassium: 40mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Millionaire Shortbread Recipe
- Mary Berry Blackberry And Apple Pie
- Mary Berry Carrot And Parsnip Soup
Mary Berry Coconut Macaroons
Description
This easy Coconut Macaroons recipe by Mary Berry features a delightful combination of creamy coconut and crunchy almonds. Perfect as a quick treat, these macaroons are both simple to make and deliciously satisfying. With just a few common ingredients, you can whip up a batch of these crispy delights in no time!
Ingredients
Instructions
- Preheat the oven: Preheat to 300°F (150°C). Line 2 baking sheets with parchment paper.
- Whisk egg whites: Whisk the egg whites until stiff but not dry.
- Fold in icing sugar: Sift the icing sugar and gently fold it into the egg whites.
- Add almonds and coconut: Fold in ground almonds, almond extract, and shredded coconut.
- Form the macaroons: Drop teaspoonfuls of the coconut mixture onto the baking sheets. Top each with an almond half.
- Bake: Bake for about 25 minutes until golden brown, crisp on the outside, and soft in the middle.
- Cool and serve: Let the macaroons cool on a wire rack. They are best served on the day they are made.
Notes
- Use room temperature egg whites: This helps achieve maximum volume and stiffness when whisking, ensuring your macaroons are light and airy.
- Sift the icing sugar: Sifting removes lumps and helps the sugar mix evenly, giving your macaroons a smooth texture.
- Fold gently: When combining ingredients, fold carefully to avoid deflating the egg whites. This keeps the mixture airy.
- Check your oven temperature: Ovens can vary, so use an oven thermometer to ensure it’s at the right temperature for even baking.
Mary Berry Coconut Macaroons