Mary Berry Coconut Macaroons Recipe

Mary Berry’s coconut macaroons are small, crisp-on-the-outside treats with a soft, chewy centre and a rich coconut flavour. These classic British-style macaroons are simple to prepare, need only a handful of ingredients, and come together quickly. They are perfect for afternoon tea, festive platters, or whenever you want a light homemade sweet without spending hours in the kitchen.

Made using desiccated coconut and baked in the oven, this recipe is both beginner-friendly and reliably delicious.

What Are Mary Berry Coconut Macaroons?

Coconut macaroons are traditional baked biscuits made primarily from coconut and egg whites. Mary Berry’s version focuses on simplicity and balance, producing macaroons that are lightly golden, sweet without being overpowering, and pleasantly chewy. Unlike coconut cookies, these rely more on egg whites than flour, giving them their signature texture.

Other Popular Mary Berry Recipes

• Mary Berry Eve’s Pudding
• Mary Berry Cut and Come Again Cake
• Mary Berry Coconut Tray Bake
• Mary Berry Coconut and Cherry Cake

Why This Recipe Is Worth Trying

• Minimal ingredients – Only a few pantry staples are required
• Quick baking time – Ideal for last-minute baking
• Naturally gluten-free – No flour needed
• Perfect texture – Crisp edges with a soft middle
• Easy to scale – Make a small batch or double it effortlessly

Essential Ingredients to Make Mary Berry Coconut Macaroons

• Desiccated coconut – 175 g
• Caster sugar – 150 g
• Egg whites – 2 large
• Vanilla extract – ½ teaspoon
• Salt – a small pinch

Handy Kitchen Tools for Best Results

• Mixing bowl
• Wooden spoon or spatula
• Baking tray
• Baking parchment
• Teaspoon or small scoop

Step-by-Step Guide to Making Mary Berry Coconut Macaroons

• Preheat the oven – Set the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
• Mix dry ingredients – In a bowl, combine the desiccated coconut, caster sugar, and a pinch of salt until evenly mixed.
• Add egg whites – Lightly whisk the egg whites just until frothy, then stir them into the coconut mixture.
• Flavour the mixture – Add the vanilla extract and mix until everything is evenly combined and slightly sticky.
• Shape the macaroons – Spoon small mounds of the mixture onto the prepared tray, spacing them apart.
• Bake until golden – Bake for 15–18 minutes until lightly golden around the edges.
• Cool properly – Leave the macaroons on the tray for a few minutes before transferring to a wire rack to cool completely.

What I Got Wrong (And How I Fixed It)

• Macaroons spread too much – The egg whites were over-whisked, so I mixed them in gently next time.
• Dry texture – Overbaking caused this; reducing baking time solved it.
• Uneven browning – Rotating the tray halfway helped achieve even colour.

Healthier Version of Mary Berry Coconut Macaroons

• Reduced sugar option – Cut sugar by 25 g without affecting structure
• Natural sweetness – Replace part of the sugar with honey or maple syrup
• Smaller portions – Make mini macaroons for lighter servings

Ingredient Substitutions for Mary Berry Coconut Macaroons

• Caster sugar – Granulated sugar can be used if caster is unavailable
• Vanilla extract – Almond extract adds a different flavour note
• Desiccated coconut – Fine shredded coconut works with similar results

Pairing Ideas: What to Serve With Mary Berry Coconut Macaroons

• Afternoon tea spread – Pairs beautifully with black tea or coffee
• Light dessert plate – Serve alongside fresh berries
• Chocolate dip option – Half-dip in melted dark chocolate
• Gift boxes – Ideal for homemade edible gifts

Expert Tips to Make Perfect Mary Berry Coconut Macaroons

• Do not overwhisk egg whites – They should be lightly frothy, not stiff
• Use parchment paper – Prevents sticking and overbrowning
• Keep sizes even – Ensures uniform baking
• Watch closely near the end – Coconut browns quickly
• Let them firm up after baking – They set as they cool
• Store only when fully cool – Prevents moisture buildup

Creative Ways to Customize Mary Berry Coconut Macaroons

• Chocolate drizzle finish – Adds richness and contrast
• Citrus twist – Add orange or lemon zest
• Nutty crunch – Mix in finely chopped almonds
• Festive version – Dip bottoms in white chocolate and sprinkle coconut

Storing Mary Berry Coconut Macaroons the Right Way

• Room temperature storage – Keep in an airtight container for up to 5 days
• Layer carefully – Use parchment between layers
• Avoid refrigeration – Moisture affects texture

How to Reheat Mary Berry Coconut Macaroons (If Needed)

Reheating is not necessary, but if needed, warm briefly in a low oven for a few minutes to refresh the texture. Avoid microwaving, as it makes them chewy.

Nutritional Breakdown (Per Serving)

• Calories: ~120 kcal
• Carbohydrates: ~12 g
• Fats: ~7 g
• Protein: ~2 g
• Sugar: ~10 g

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FAQs

Can I make coconut macaroons without overwhisking the egg whites?

Yes, the egg whites should be whisked only until lightly frothy, not stiff. Overwhisking adds too much air, which can cause the macaroons to spread or dry out during baking.

Why are my coconut macaroons dry or crumbly?

This usually happens if they are overbaked or if the mixture is too dry. Baking just until lightly golden and ensuring the mixture is slightly sticky will help keep the centres soft.

How do I stop coconut macaroons from sticking to the tray?

Always line the baking tray with parchment paper. Let the macaroons cool for a few minutes after baking so they firm up before lifting them off the tray.

Can I freeze coconut macaroons before baking?

Yes, shaped macaroons can be frozen on a tray until firm, then stored in a freezer-safe container. Bake from frozen, adding 2–3 extra minutes to the baking time.

Wrapping It Up

Mary Berry’s coconut macaroons are proof that simple baking can deliver big flavour. With minimal effort and reliable results, this recipe is perfect for both beginners and experienced bakers. Once you make them, they often become a go-to treat for quick baking sessions and elegant tea-time spreads.