Mary Berry Coconut Macaroons

This delightful Mary Berry Coconut Macaroons recipe is prepared using sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, extra-large egg whites, and kosher salt. This delicious coconut macaroons recipe is a perfect dessert that takes about 45 minutes to prepare and can serve up to 24 people.

Mary Berry Coconut Macaroons Ingredients

• 14 ounces of sweetened shredded coconut
• 14 ounces of sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

How To Make Mary Berry Coconut Macaroons

1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and line your baking sheets with parchment paper to prevent the macaroons from sticking.
2. In a large mixing bowl, thoroughly combine the sweetened shredded coconut, sweetened condensed milk, and pure vanilla extract until the mixture is well blended.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the room-temperature extra-large egg whites and kosher salt on high speed until they form medium-firm peaks.
4. Carefully fold the beaten egg whites into the coconut mixture, ensuring you do not deflate the egg whites during this process.
5. Using a 1 3/4-inch diameter ice cream scoop or two teaspoons, drop the coconut batter onto the prepared baking sheets, spacing each macaroon about 1 inch apart.
6. Place the baking sheets with the macaroons into the preheated oven and bake them for approximately 25 to 30 minutes, or until the macaroons turn a lovely golden brown color.
7. After baking, remove the baking sheets from the oven and let the macaroons cool completely on the sheets to allow them to set properly.
8. Once the macaroons have cooled completely, transfer them to a serving plate and enjoy these delightful Mary Berry Coconut Macaroons with friends and family.

Recipe Tips

• Use room temperature eggs: Ensure your egg whites are at room temperature to achieve the best volume when whipped.
• Avoid overmixing the batter: Gently fold the egg whites into the coconut mixture to prevent deflating the air whipped into the whites.
• Use parchment paper: Line your baking sheets with parchment paper to prevent the macaroons from sticking and ensure easy removal.
• Check for golden brown edges: Bake until the edges of the macaroons are a golden brown color to ensure they are cooked through and have a lovely texture.

What To Serve With Coconut Macaroons

Serve your delightful coconut macaroons with fresh berries, a scoop of vanilla ice cream, a drizzle of chocolate sauce, a side of tropical fruit salad, or a cup of rich espresso.

You can also pair them with a light and refreshing sorbet, or a creamy coconut yogurt dip for a unique touch.

How To Store Coconut Macaroons

To Refrigerate: Place your cooled coconut macaroons in an airtight container and refrigerate them for up to one week to maintain their freshness and texture.

To Freeze: Lay the macaroons in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to three months.

How To Reheat Coconut Macaroons

In The Oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the macaroons on a baking sheet and warm for 5-7 minutes until they are slightly crispy again; or enjoy them at room temperature for a chewier texture.

In The Microwave: Place a few macaroons on a microwave-safe plate and heat on medium power for 10-15 seconds until just warmed through; or enjoy them straight from the fridge for a chilled treat.

In The Air Fryer: Preheat your air fryer to 300 degrees Fahrenheit (150 degrees Celsius). Arrange the macaroons in a single layer and heat for 3-4 minutes until warm and slightly crispy; or let them reach room temperature for a softer bite.

Frequently Asked Questions

Can I use unsweetened shredded coconut for this recipe?

Using unsweetened shredded coconut will result in a different texture and taste. The recipe specifically calls for sweetened shredded coconut, which adds sweetness and moisture to the macaroons. If you use unsweetened coconut, you might need to adjust the sweetness by adding more sweetened condensed milk.

What can I do if my macaroons spread too much during baking?

If your macaroons spread too much during baking, make sure to properly whip the egg whites to medium-firm peaks. Also, ensure the mixture is not too warm when folding in the egg whites. Refrigerating the batter for 15 minutes before baking can help maintain their shape.

How can I prevent my macaroons from sticking to the baking sheet?

To prevent macaroons from sticking to the baking sheet, always line your baking sheets with parchment paper. This creates a non-stick surface and allows for easy removal of the macaroons. Alternatively, you can use silicone baking mats which work equally well.

Mary Berry Coconut Macaroons Nutrition Facts

Amount Per Serving

• Calories. 80 kcal
• Total Fat. 7g
• Saturated Fat.5g
• Cholesterol. 10mg
• Sodium. 30mg
• Total Carbohydrates. 10g
• Dietary Fiber. 2g
• Sugars. 8g
• Protein. 2g

Try More Mary Berry Recipes:

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