Coconut Macaroons


A small amount of shredded coconut that I had left over from some Sesame, Coconut & Peanut Bars I made a while ago (recipe coming soon…) combined with a craving for a Bounty prompted the creation of these Coconut Macaroons. 


I remember Bounties from my childhood.  My mum would often have the treat size ones at home and I LOVED them.  Particularly the dark chocolate version.  It seemed like a most exotic treat, just as the advertisers promised with their “taste of paradise” slogan and palm trees swaying on white sand beaches.


These macaroons are basically like more sophisticated and slightly smaller Bounties.


Coconut macaroons aren’t something that springs to mind often when I’m looking for a treat these days.  But the volume that both I and the Perky Kebab have consumed in the last few weeks suggests otherwise.  They are seriously moreish.  Not too sweet, with a seriously satisfying texture all enhanced by a little smudge of dark chocolate.


They contain just 6 ingredients and are incredibly easy to make – always a winning combination.  They also keep well, lasting in the fridge for up to a week if you can keep your mitts off them.


Further bonus marks go to the fact they are gluten free and, to state the obvious, contain coconut which makes them totally healthy.  Well, ok, maybe not totally healthy but not that bad for you either.  Enjoy!


This time last year: Green Quinoa Salad With Lemon Yoghurt Dressing
This time 2 years ago: Purple Plum Torte
This time 3 years ago: Light Brioche Burger Buns
This time 4 years ago: Mozzarella & Red Pesto Burgers

Coconut Macaroons

Makes 30 macaroons

400g unsweetened shredded coconut*
390g can evaporated milk
1 teaspoon vanilla extract
5 tablespoons icing sugar**
2 eggs, whites only
150g dark chocolate

To make:
  1. Pre-heat the oven to 160°c/140°c fan/325°f.  Line 2 baking trays with baking parchment.
  2. Put the coconut into a large bowl and pour in the evaporated milk, vanilla and sprinkle in the icing sugar.  Mix well.
  3. In a separate bowl whisk the egg whites until soft peaks form.  Gently fold into the coconut making sure everything is well combined.
  4. Using a tablespoon of mix at a time, form a neat ball using the tablespoon and a teaspoon (or fingers if easier), making sure the ball is relatively compact by pressing down the mix into the tablespoon before pushing it off and neatening it up into a flattened ball.  Repeat with the rest of the mix, leaving a centimetre or so between macaroons.  You should end up with around 30.
  5. Place in the oven one tray at a time (or both at the same time, rotating halfway through cooking) for 20-25 minutes until the macaroons are a light golden brown.  Remove from the oven, allow to cool on the baking tray for 15 minutes then transfer to a wire rack to cool completely.
  6. Meanwhile melt the chocolate in a microwave for 30 seconds at 800w or over a bowl of boiling water.
  7. Once the macaroons are cool, place more baking parchment on a baking tray then carefully dip the bottom of each macaroon into the chocolate.  Use a spoon to remove any excess then place on the parchment.
  8. Once complete, put the tray in the fridge for at least 15 minutes to allow the chocolate to set.
In advance:

The macaroons keep happily in the fridge in an airtight container for up to a week.

* If you have sweetened shredded coconut just leave out the icing sugar

** These macaroons aren’t that sweet – if you like your cakes on the sweet side, up the icing sugar to 7 tablespoons.


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