Easy Coconut Macaroons Treats Recipe | Simple. Tasty. Good. (2024)

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Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

• 2 medium egg whites
• 3,5 oz caster sugar (100 g)
• 4,5 oz grated coconut (125 g)
• 1 tsp cornstarch
• salt

1. Pour the egg whites in a medium saucepan and add the caster sugar and a tiny pinch of salt.

   

2. Place all this over very low heat for 3 minutes and whisk constantly until the egg white mixture is frothy and foamy and the sugar has fully dissolved. Then take the pan off the heat and add the cornstarch and add the grated coconut.

   

3. Stir the ingredients well until you get a sticky and heavy egg white batter.

   

4. Line a baking tray with a sheet of baking paper and drop teaspoons of the coconut batter on top.

   

5. Shape the sticky coconut heaps a little and make them nicely round using your fingers. When your fingers get too sticky, rinse them in water.

   

6. Bake the coconut macaroons in a preheated oven at 338°F (170°C) for 25 to 30 minutes or until the coconut on the outside starts to turn a golden brown. The inside should be dense and wet but cooked through. Remove the macaroons from the oven and let them cool down fully at room temperature.

   

Print

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

• 2 medium egg whites
• 3,5 oz caster sugar (100 g)
• 4,5 oz grated coconut (125 g)
• 1 tsp cornstarch
• salt

1. 1) Pour the egg whites in the bowl of the KitchenAid Stand Mixer Mini and attach the wire whip. Tilt the mixer head down and select speed 8. Beat the egg whites for 3 minutes.

2. 2) Add the sugar and grated coconut. Knead the ingredients for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add a pinch of salt and the cornstarch. Mix the coconut batter for another 2 minutes, speed 3. Tilt the mixer head up and remove the wire whip.

3. 3) Make little dollops of the coconut batter using 2 teaspoons. Place them on a baking tray lined with parchment paper. Give them a little pinch on top using your thumbs and index fingers.

4. 4) Bake the coconut macaroons in a preheated oven at 338°F (170°C) for 25 to 35 minutes or until the coconut on the outside is golden brown. The inside should be dense and wet but cooked through. Remove the macaroons from the oven and let them cool down fully at room temperature.

   

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Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

• 2 oz unsalted butter (55 g), soft
• 2,5 oz caster sugar (75 g)
• 3,5 oz plain flour (100 g)
• ½ tsp baking powder
• 2,5 oz grated coconut (70 g)
• ½ fresh lime chopped
• salt

1. Add the soft unsalted butter and the caster sugar (keep a tablespoon of the sugar aside to sprinkle the cookies in the end) to a clean blender.

   

2. Pulse the butter and sugar into a creamy mixture. Add the chopped fresh lime and 2 oz (55 g) of the grated coconut to the blender.

   

3. Pulse again into a chunky butter cream. Now add the plain flour, the baking powder and a pinch of salt.

   

4. Blend the ingredients until you get a firm and not too sticky cookie dough.

   

5. Transfer the dough onto a clean and floured surface and knead it for a minute. Add extra flour if the dough sticks too much. Then roll the dough out thinly. Put the rolled out dough in the fridge for a couple of minutes if it becomes too soft to work with. Cut out cookies with a cookie cutter, serving ring or a glass in the shape you want.

   

6. Place the cookie dough on a sheet of baking paper and sprinkle with the rest of the grated coconut and the caster sugar.

   

7. Bake the lime cookies in a preheated oven at 302°F (150°C) for 12 to 15 minutes until they start to look golden on the outside. Put a piece of tinfoil on them if the grated coconut browns too quickly. Remove the lime cookies from the hot oven and let them cool down fully at room temperature. Serve.