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