Print

Mary Berry Coconut Macaroons Recipe

Mary Berry Coconut Macaroons
Print Recipe
Print Recipe

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.

Ingredients

  • Desiccated coconut – 175 g

  • Caster sugar – 150 g

  • Egg whites – 2 large

  • Vanilla extract – ½ teaspoon

  • Salt – a small pinch

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-coconut-macaroons/