Cakes & biscuits
Coconut macaroons with chocolate drizzle
Coconut macaroons need neither shortcrust pastry nor cutters.
- Total time
- 50 min
- Servings / pieces
- 24
- Topic
- Cakes & biscuits
Coconut macaroons need neither shortcrust pastry nor cutters. Lightly whipped egg whites bind desiccated coconut into little mounds that turn pale gold outside while staying moist within. A brief rest before portioning allows the coconut to absorb some liquid. Fine strands of dark chocolate add a slightly bitter contrast after cooling. Edible wafer bases are optional; the macaroons also release from good baking paper without them. Watch the tips closely near the end of baking, as fine coconut fibres brown before the centres are ready.
Method
Step by step
- 01
Whisk the whites
Heat the oven to 160°C conventional. Whisk the egg whites and salt in a clean bowl until foamy. Gradually add the sugar and continue whisking until glossy, with soft but stable peaks.
- 02
Fold in coconut
Briefly mix in the vanilla and lemon juice. Fold in the coconut with a spatula until evenly moistened. Rest for ten minutes. The mixture should sit on a spoon as a soft mound rather than spreading into a puddle.
- 03
Portion the mixture
Line a tray with baking paper and arrange wafer bases on it if using. Form 24 similar mounds with two teaspoons. Avoid compressing them firmly; a loose surface preserves the characteristic texture. Leave about 2 cm between mounds.
- 04
Bake lightly
Bake on the middle shelf for 18–22 minutes until the tips are delicately golden. The mounds should hold their shape while remaining soft inside. Leave on the tray for five minutes, then cool completely on a rack.
- 05
Drizzle chocolate
Gently melt the chopped chocolate in a bowl above warm water. Use a teaspoon to trail fine lines over the cold macaroons, or use a small paper piping bag. Let the chocolate set fully before storing.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Avoiding dry centres
Deeply browned macaroons lose their moist interior. If the tips colour early, move the tray one shelf lower. Look for a stable surface with a centre that still yields gently.
Adjusting consistency
Large egg whites can make a softer mixture. After resting, fold in another tablespoon of coconut if necessary. If it becomes crumbly, stop adding dry ingredients and carefully mix in a few drops of egg white.
Kitchen questions
One more question?
Are wafer bases necessary?
No. They make handling easier but do not bind the mixture. Without wafers, let the macaroons cool completely before peeling them off the paper.
How should they be stored?
Keep in a closed tin at cool room temperature for about five days. Separate layers with paper to protect the chocolate decoration.
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