Mary Berry’s Melting Moments

When I was a child, my mum used to make coconut macaroons on rainy Sundays. She’d hand me the mixing spoon — sticky with condensed milk — and I’d always sneak a lick before it hit the sink. They weren’t posh, and they didn’t need to be. Just golden little mounds of chewy coconut goodness that made the whole house smell like someone cared.

This recipe from Mary Berry takes me right back. It’s everything a proper macaroon should be: soft in the middle, crisp on the outside, sweet without being cloying. And it’s so simple you can knock out a batch before EastEnders starts.

Ingredients List

• 14 oz sweetened shredded coconut — that signature chew comes from this
• 14 oz sweetened condensed milk — sticky, rich, and what dreams are made of
• 1 tsp vanilla extract — rounds out the sweetness
• 2 extra-large egg whites, room temp — gives the lift we need
• ¼ tsp kosher salt — just enough to balance it all

Note: You can use unsweetened coconut if you’re not into too-sweet. I sometimes mix both to keep it interesting.

How to Make It

1. Heat your oven to 325°F (160°C) and line two trays with baking paper.
2. Mix the coconut, condensed milk, and vanilla in a big bowl. It’ll be thick and sticky — like seaside sand, but sweeter.
3. In a separate clean bowl, whip the egg whites and salt until they form medium peaks. Not stiff like meringue, just firm enough to hold their shape.
4. Fold the egg whites gently into the coconut mix. Don’t stir like you’re making cement — light hands here.
5. Scoop into little mounds using a couple of teaspoons or a small scoop. Space them a bit — they don’t spread loads, but give them some breathing room.
6. Bake for 25 to 30 minutes until they’re golden on the edges and lightly toasted on top.
7. Cool completely on the tray — or risk them falling apart. Yes, I’ve done it. No, it wasn’t worth it.

Common Mistakes

Why are they too soft or mushy?
You probably underbaked them. They should be golden brown on the outside and just set in the centre.

Why are they dry?
Overbaking. Once they’ve got a bit of colour, they’re done. Don’t go for “just one more minute” — they dry out fast.

Why are mine too sweet?
If you used sweetened coconut and condensed milk, you’re already on the sweet side. Consider using unsweetened coconut next time, or add citrus zest to cut through.

Can I skip beating the egg whites?
Technically, yes. But the texture won’t be the same — they’ll be dense instead of airy.

Why did mine flatten out?
Egg whites may have been under-beaten or over-folded. Also, don’t bake them too close to the oven’s heat source.

Storage and Reheating Tips

• Room temp: Airtight container, 3–4 days max. They’ll firm up slightly over time.
• Freezer: Lay flat on a tray, freeze solid, then store in a box with parchment between layers. Lasts 2 months easy.
• Fridge: Not ideal. Makes them go damp.

To reheat:

• Oven: 5 mins at 160°C brings back the crisp.
• Microwave: 10 seconds on low for a softer middle.
• Toaster oven: My favourite — warms and crisps all at once.

What to Serve With It

• A mug of builder’s tea — the tannins cut through the sweetness.
• Dark chocolate — either melted and drizzled or just a chunk on the side.
• Fresh pineapple or mango — if you’re going for tropical vibes.

FAQ Section

Can I dip them in chocolate?
Absolutely. Melt dark or milk chocolate and dip the bottoms, or drizzle over the top. Let them cool completely before doing this.

Can I make them dairy-free?
You’ll need a dairy-free condensed milk alternative — they do exist. Coconut milk-based ones work nicely.

Can I add other flavours?
Sure! Citrus zest (lemon, lime, orange), almond extract, or even a pinch of cardamom for something more exotic.

Can kids help make these?
Oh yes. The mixing is fun and messy, and they can help with scooping. Just supervise the egg whites and oven bit.

Try More Recipes:

• Mary Berry Peanut Brittle
• Mary Berry Pear Crumble
• Mary Berry Blueberry Loaf Cake