Make these easy coconut macaroons with just a handful of ingredients. Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then coconut macaroons until combined.
Leave to stand for 10 mins. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden. Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, or in short 20-second bursts in the microwave.
Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Subscribe For my free “favourites” e-book! 00743 11 40 C 11 55. 007431 69 40 69 C 47. For the full recipe including quantities and method, click the “jump to recipe” button, or scroll through and read our helpful tips along the way.
My Chocolate Dipped Coconut Macaroons are certain to become a family favourite. Crispy and golden on the outside, soft and chewy on the inside, a classic, coconut macaroon is made a little more special by a dip in melted dark chocolate. These delicious sweet treats are naturally gluten-free and contain just five ingredients. Overhead shot of round blue dish of macaroons. Why we love this recipe: If you are looking for a sweet treat which is quickly and easily made, my Gluten-Free Coconut Macaroons are ideal. They are made without condensed milk, using egg whites and sugar as the binding agent.
They contain just five ingredients, all of which are readily available, or you may already have on hand. It is a great way to use leftover egg whites. You don’t need technical baking skills, so this is a great recipe to involve the family. Children will love to help make these. The slightly bitter flavour of dark chocolate perfectly complements the sweetness of the macaroon.
It is easy to increase or decrease the amount of Coconut Macaroons that you make. If you want a small batch, just halve the recipe and if you want a large batch, you could double the recipe. Ingredients in this recipe: Please see the recipe card further along in the post for exact quantities of ingredients and the full method. See ways to use up leftover egg yolks further in the post.
You could use milk chocolate if you prefer. 2 baking trays with non-stick baking paper. In a medium size bowl, using hand-held electric beaters, beat egg whites on medium speed until soft peaks form. Gradually add the sugar, beating continuously, until the sugar dissolves and the mixture is firm and glossy. Add the coconut and use a spatula to gently fold it through the egg whites.
Cool for 5 minutes then transfer the Chewy Coconut Macaroons to a wire rack to cool. Set a heatproof bowl over a saucepan of barely simmering water ensuring that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until the chocolate is almost melted. Set the chocolate aside to cool slightly.
Dip the base of each macaroon in the chocolate and place on a baking paper lined tray until set. Avoid overbaking the macaroons as they will lose their chewy centre and become dry. What is the difference between a macaroon and a macaron? However, several details set them apart. A macaroon often includes coconut but can sometimes contain ground almonds. What is the best way to freeze egg whites?