Mary Berry Coconut Macaroons

Mary Berry Coconut Macaroons

Mary Berry’s Coconut Macaroons is made with egg whites, caster sugar, vanilla extract, and desiccated coconut. This easy coconut macaroons recipe creates a delicious dessert that takes about 25 minutes to prepare and can serve up to 12 people.

Ingredients Needed

  • 2 egg whites
  • 100g caster sugar (½ cup)
  • 1 tsp vanilla extract
  • 120g desiccated coconut (1⅓ cups)

How To Make Coconut Macaroons

  1. Preheat the oven: Preheat to 180˚C (350˚F) / Gas Mark 4.
  2. Whisk the egg whites: Whisk until soft peaks form. You can use a hand whisk or an electric one.
  3. Add sugar and vanilla: Stir in the sugar and vanilla extract gently.
  4. Fold in coconut: Add the desiccated coconut and mix gently until well combined.
  5. Spoon onto a tray: Place heaped tablespoons of the mixture onto a lined baking tray.
  6. Bake: Bake for 15–18 minutes until golden brown.
  7. Cool on a rack: Transfer macaroons to a cooling rack before serving.
Mary Berry Coconut Macaroons
Mary Berry Coconut Macaroons

Recipe Tips

  • Use room temperature egg whites: This helps them whip up faster and create more volume for fluffier macaroons.
  • Don’t over-whisk the egg whites: Whisk only until soft peaks form. Over-whisking can make the mixture too stiff and affect the texture.
  • Gently fold in the coconut: Use a spatula to fold in the desiccated coconut to avoid deflating the whipped egg whites.
  • Line the baking tray well: Use non-stick baking paper to prevent the macaroons from sticking and ensure even browning.
  • Watch the baking time: In the last few minutes, watch the macaroons to avoid over-browning. They should be golden, not dark.

How To Store Leftovers?

  • Refrigerate: Let the coconut macaroons cool to room temperature first. Then, store them in an airtight container and refrigerate for up to 5 days.
  • Freeze: Allow the macaroons to cool completely. Place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw them at room temperature before serving.

Nutrition Facts

Serving Size: 1 large macaroon

  • Calories: 80
  • Total Fat: 7g
  • Saturated Fat: 5g
  • Cholesterol: 10mg
  • Sodium: 30mg
  • Potassium: 50mg
  • Total Carbohydrate: 10g
  • Dietary Fiber: 2g
  • Sugars: 8g
  • Protein: 2g

Try More Mary Berry Recipes:

Mary Berry Coconut Macaroons

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:12 servingsCalories:80 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Coconut Macaroons is made with egg whites, caster sugar, vanilla extract, and desiccated coconut. This easy coconut macaroons recipe creates a delicious dessert that takes about 25 minutes to prepare and can serve up to 12 people.

Ingredients

Instructions

  1. Preheat the oven: Preheat to 180˚C (350˚F) / Gas Mark 4.
  2. Whisk the egg whites: Whisk until soft peaks form. You can use a hand whisk or an electric one.
  3. Add sugar and vanilla: Stir in the sugar and vanilla extract gently.
  4. Fold in coconut: Add the desiccated coconut and mix gently until well combined.
  5. Spoon onto a tray: Place heaped tablespoons of the mixture onto a lined baking tray.
  6. Bake: Bake for 15–18 minutes until golden brown.
  7. Cool on a rack: Transfer macaroons to a cooling rack before serving.

Notes

  • Use room temperature egg whites: This helps them whip up faster and create more volume for fluffier macaroons.
  • Don’t over-whisk the egg whites: Whisk only until soft peaks form. Over-whisking can make the mixture too stiff and affect the texture.
  • Gently fold in the coconut: Use a spatula to fold in the desiccated coconut to avoid deflating the whipped egg whites.
  • Line the baking tray well: Use non-stick baking paper to prevent the macaroons from sticking and ensure even browning.
  • Watch the baking time: In the last few minutes, watch the macaroons to avoid over-browning. They should be golden, not dark.
Keywords:Mary Berry Coconut Macaroons

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