These are the best coconut macaroons in the world! Crisp on the outside, wonderfully soft in the middle, and incredibly quick to make. I can’t recommend this recipe highly enough.
Makes 14 macaroons.
Ingredients for coconut macaroons:
- 2 medium eggs
- 140 g caster sugar
- 200–220 g desiccated coconut
All the ingredients should be at room temperature.
Separate the eggs. Place the egg whites into the bowl of a stand mixer and whisk until stiff peaks form. Towards the end of whisking, gradually add the sugar, 1 tablespoon at a time, beating continuously, just as you would when making a sponge cake. You should end up with a thick, glossy meringue. Without stopping the mixer, add the egg yolks one at a time. Add the desiccated coconut and gently fold it in until evenly combined.
Line a baking tray with baking paper. Using a spoon, drop mounds of the mixture onto the tray. Alternatively, shape the mixture into balls with your hands or use an ice cream scoop, as I did.
Bake at 170°C for about 15 minutes, depending on the size of the macaroons. Leave to cool before removing them from the tray and transferring them to a wire rack.
Enjoy!
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