Classic coconut macaroons that are soft and chewy on the inside and made with just 5 ingredients... the perfect afternoon tea treat! 

Coconut Macaroons

Classic coconut macaroons that are soft and chewy on the inside and made with just 5 ingredients... the perfect afternoon tea treat! 
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Course: Dessert
Cuisine: Biscuits/Cookies
Keyword: coconut macaroons
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 25 cookies
Calories: 126kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 395 g shredded coconut
  • 350 g sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 egg whites
  • pinch of salt

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
  • In a large mixing bowl, stir the coconut, sweetened condensed milk and vanilla extract together and set aside.
  • In a seperate bowl, beat the egg whites and salt with hand-held beaters, a stand-mixer or Thermomix until stiff peaks form.
  • Gently fold the egg whites through the coconut mixture.
  • Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).
  • Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.
  • Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside. 
  • Insert the butterfly into a clean and dry Thermomix bowl. Add the egg whites and a pinch of salt. Mix for approximately 2-3 minutes, 37 degrees, Speed 4 or until stiff peaks form. 
  • Add the coconut, sweetened condensed milk and vanilla extract to the Thermomix bowl and gently fold through the egg whites with the spatula. Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos). 
  • Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour. 
  • Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Recipe Notes & Tips
Use shredded coconut (not desiccated coconut). Shredded coconut is longer than desiccated coconut and can be bought from any major supermarket.
You can make these coconut macaroons using hand-held beaters, a stand mixer or a Thermomix.
Store homemade macaroons in an airtight container at room temperature for up to 1 week.
For longer storage, freeze in an aright container in the freezer for up to 1 month. 
 

Nutrition

Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 63mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 0.3mg