Coconut Macaroons
User Reviews
5
Coconut Macaroons
Description
The recipe starts by mixing coconut, sugar, egg whites, honey, and salt, then gently heating them over a double boiler to blend the ingredients and coagulate the egg whites. This careful warming step dissolves sugar and slightly cooks the egg whites, which contributes to the structure and texture when baked.
After cooling, the mixture is shaped into small balls or alternative shapes using hands, spoons, or molds. Baking at 180°C (350°F) creates a golden toasted exterior while keeping the interior soft and moist from the coconut and honey.
The macaroons suit a variety of occasions, and a variation includes dipping them in dark chocolate for added richness. The recipe yields about 15-20 small cookies with a focused coconut flavor and a satisfying mix of chewy and toasted textures. They store well for a few days and can be frozen up to a month.
Precise weighing of ingredients with digital scales is recommended for consistent results.
Ingredients
- 125 g (4½oz/1½ cups) coconut unsweetened, shredded
- 90 g (3½oz/½ cup) sugar
- 75 g (3oz) egg from 2 medium organic eggs, white
- 10 g (1 level tbsp) honey Acacia best, runny
- pinch salt fleur de sel, Maldon or Celtic salt, optional
Instructions
- Mix together all the ingredients (sugar, coconut, egg whites, honey and salt) until well blended then continue mixing with a spoon over a bain-marie (a double boiler, i.e. a glass bowl over a pot of simmering water. The bowl should not touch the water) for about 5 minutes until the mixture is completely blended together and the egg whites coagulated.
- Leave the mix to cool on the counter for about 10 minutes. (At this point, many French chefs chill this mixture overnight to make them easier to shape into large moulds but it's not completely necessary with smaller shapes).
- Preheat the oven to 180°C fan/200°C/400°F/Gas 6.
- Lightly moisten your hands with a little water and roll the coconut mix into little balls using the palm of your hands. Otherwise use a spoon or small ice cream scoop to shape them into regular mounds. (Tip for alternative shapes: for a French look, shape into pyramids using special silicone shaped moulds - or use an ice tray/mini muffin moulds and shape the top with fingers. Leave to chill for 15-30 minutes in the fridge to push out the shapes directly on the baking tray. Otherwise pipe out using a large star tip.)
- Place them with a space between them on a baking tray covered with either baking paper or a silicone mat (Silpat). Bake for 10-15 minutes, turning the tray around half way through baking to cook more evenly until golden brown (or more according to taste). Leave to cool.
Notes
- This recipe yields 15-20 small macaroons with about 146 calories per three pieces.
- Adjust baking time to control how toasted the macaroons become; less time for a lighter color.
- Store in an airtight container at room temperature for 3-5 days; freeze for up to one month.
- Try dipping cooled macaroons in melted dark chocolate (64% cocoa) for a chocolate variation; chill before dipping for best results.
- Use digital kitchen scales for accurate measurements of ingredients.
User Reviews
Overall Rating
5
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