Mary Berry’s Coconut Macaroons are light, chewy treats made with sweet coconut and a crisp outer layer. These delightful, simple-to-make cookies are perfect for afternoon tea or as a sweet snack any time of the day. With minimal ingredients and effort, you can whip up a batch of these delicious macaroons in no time.
What are Mary Berry’s Coconut Macaroons?
Mary Berry’s Coconut Macaroons are sweet, chewy cookies made from desiccated coconut, sugar, and egg whites. Unlike French macarons, which are more complex, these macaroons are easy to make and have a delightful texture with a crisp exterior and chewy center.
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Ingredients Needed to Make Mary Berry Coconut Macaroons
- 2 large egg whites
- 150g caster sugar
- 175g desiccated coconut
- 1/2 tsp vanilla extract (optional)
- 12 whole blanched almonds (optional, for topping)
- 100g dark chocolate (optional, for dipping)
Instructions to Make Mary Berry Coconut Macaroons
Step 1: Preheat the Oven
Preheat your oven to 170°C (325°F) and line a baking tray with parchment paper.
Step 2: Whisk the Egg Whites
In a clean, grease-free bowl, whisk the egg whites using an electric mixer or hand whisk until soft peaks form. The mixture should be light and fluffy.
Step 3: Fold in the Sugar and Coconut
Gently fold in the caster sugar and desiccated coconut into the whisked egg whites. Add the vanilla extract if using. Be careful not to overmix, as you want to keep the air in the mixture.
Step 4: Shape the Macaroons
Using a tablespoon, scoop small portions of the coconut mixture and shape them into balls or domes. Place each one on the lined baking tray, leaving a little space between them. If desired, place a blanched almond on top of each macaroon.
Step 5: Bake the Macaroons
Place the tray in the preheated oven and bake for 15-18 minutes, or until the macaroons are golden brown on the outside and slightly firm. Keep an eye on them to ensure they don’t burn.
Step 6: Cool and Optional Chocolate Dipping
Once baked, remove the macaroons from the oven and allow them to cool on a wire rack. If you’d like to add a chocolate dip, melt the dark chocolate in a heatproof bowl over simmering water (double boiler). Once the chocolate is melted, dip the base of each macaroon into the chocolate and place it back on the wire rack to set.
Pro Tips for Making the Best Mary Berry Coconut Macaroons
- Whisk the egg whites properly: Ensure the egg whites form soft peaks before folding in the coconut and sugar to give the macaroons a light and airy texture.
- Use desiccated coconut: Desiccated coconut works best for this recipe as it provides the right texture without being too moist.
- Keep an eye on the baking time: Coconut macaroons can brown quickly, so check them a few minutes before the suggested time to ensure they are golden and not burnt.
How Do I Store Mary Berry Coconut Macaroons?
Store coconut macaroons in an airtight container at room temperature for up to 5 days. If you’ve dipped them in chocolate, you may want to refrigerate them to keep the chocolate firm.
Nutrition Value (per serving, without chocolate):
- Calories: 100
- Fat: 4g
- Carbohydrates: 14g
- Protein: 1g
- Sugar: 10g
- Fiber: 1g
FAQs
Can I use sweetened coconut for coconut macaroons?
Yes, you can use sweetened coconut, but you may want to reduce the amount of sugar in the recipe to avoid making the macaroons overly sweet. Desiccated unsweetened coconut is preferred for a balanced flavor.
Why are my coconut macaroons too soft?
If your macaroons are too soft, they may not have baked long enough. Ensure they are golden brown on the outside before removing them from the oven. Also, let them cool completely to firm up.
Can I make coconut macaroons without eggs?
Yes, you can make egg-free coconut macaroons by using condensed milk or aquafaba (chickpea water) as a substitute for egg whites. These alternatives will still give you a chewy texture.
How do I keep coconut macaroons crispy?
To keep coconut macaroons crispy, store them in an airtight container at room temperature. Avoid refrigeration unless they are dipped in chocolate, as the cold can soften them.
Final Words
This Mary Berry Coconut macaroon is a delightful, quick-to-make treat that’s perfect for satisfying your sweet tooth. With their light texture and coconut flavor, these macaroons are ideal for sharing or enjoying a cup of tea. Enjoy!
More By British Baking Recipes
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Mary Berry Coconut Macaroons
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Coconut Macaroons are sweet, chewy cookies made from desiccated coconut, sugar, and egg whites. Unlike French macarons, which are more complex, these macaroons are easy to make and have a delightful texture with a crisp exterior and chewy center.
Ingredients
- 2 large egg whites
- 150g caster sugar
- 175g desiccated coconut
- 1/2 tsp vanilla extract (optional)
- 12 whole blanched almonds (optional, for topping)
- 100g dark chocolate (optional, for dipping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 170°C (325°F) and line a baking tray with parchment paper.
Step 2: Whisk the Egg Whites
In a clean, grease-free bowl, whisk the egg whites using an electric mixer or hand whisk until soft peaks form. The mixture should be light and fluffy.
Step 3: Fold in the Sugar and Coconut
Gently fold in the caster sugar and desiccated coconut into the whisked egg whites. Add the vanilla extract if using. Be careful not to overmix, as you want to keep the air in the mixture.
Step 4: Shape the Macaroons
Using a tablespoon, scoop small portions of the coconut mixture and shape them into balls or domes. Place each one on the lined baking tray, leaving a little space between them. If desired, place a blanched almond on top of each macaroon.
Step 5: Bake the Macaroons
Place the tray in the preheated oven and bake for 15-18 minutes, or until the macaroons are golden brown on the outside and slightly firm. Keep an eye on them to ensure they don’t burn.
Step 6: Cool and Optional Chocolate Dipping
Once baked, remove the macaroons from the oven and allow them to cool on a wire rack. If you’d like to add a chocolate dip, melt the dark chocolate in a heatproof bowl over simmering water (double boiler). Once the chocolate is melted, dip the base of each macaroon into the chocolate and place it back on the wire rack to set.
