Makes 18 | Prep 15 mins | Bake 18 mins
Crisp, golden edges, a chewy coconut middle, and a base dipped in dark chocolate — these macaroons come together with just a handful of ingredients. Whipped egg whites keep them light while the coconut gives them that classic dense chew.
Ingredients
- 200 g desiccated coconut
- 100 g caster sugar
- 2 egg whites
- 1 tsp vanilla extract
- Pinch of salt
- 150 g dark chocolate, melted
- Flaked coconut, to decorate
Instructions
- Heat the oven to 170°C and line a baking tray with baking paper.
- Whisk the egg whites with the salt until soft peaks form.
- Fold in the sugar, vanilla and desiccated coconut until combined.
- Scoop into small mounds on the tray, spacing them apart.
- Bake for 18 minutes until golden at the edges.
- Cool completely, then dip the bases in melted dark chocolate and scatter with flaked coconut.
Tips
- Soft peaks are enough — the egg whites should hold their shape but still look glossy, not dry.
- Pack the mounds firmly with a spoon or small scoop so they hold together while baking.
- Let the chocolate set at room temperature or briefly in the fridge before stacking the macaroons.
Storage
Keep in an airtight container at room temperature for up to 4 days. They can be frozen for up to 2 months; thaw at room temperature.
FAQ
Are macaroons the same as macarons?
No — macaroons are coconut mounds like these, while macarons are the French almond sandwich cookies. Different recipes entirely.
Can I skip the chocolate dip?
Yes, they’re lovely plain, but the chocolate base adds richness and helps hold the macaroon together.
What can I do with the leftover egg yolks?
Save them for custard, curd, or an enriched dough — they keep for 2 days in the fridge covered with a little water.