Mary Berry Coconut Macaroons Recipe

Today, I’m going to share with you a delicious and easy recipe for coconut macaroons, inspired by the famous British baker Mary Berry.

What are coconut macaroons?

Coconut macaroons are small, chewy cookies made with shredded coconut, egg whites, sugar, and vanilla. They are often dipped in chocolate for extra decadence. Coconut macaroons are different from French macarons, which are delicate meringue-based sandwich cookies with various fillings. Coconut macaroons are simpler to make and have a more rustic appearance.

What is Mary Berry Coconut Macaroons Recipe?

Mary Berry Coconut Macaroons Recipe is a simple and delicious recipe for making coconut macaroons, inspired by the famous British baker Mary Berry. Coconut macaroons are small, chewy cookies made with shredded coconut, egg whites, sugar, and vanilla. They are often dipped in chocolate for extra decadence. This recipe only requires six ingredients and 30 minutes to make, and it’s gluten-free and vegetarian.

• Related: Mary Berry Cheese Scones

Why you’ll love this recipe

• It’s easy and quick. You only need six ingredients and 30 minutes to make these coconut macaroons. No special equipment or skills required.
• It’s gluten-free and vegetarian. These cookies are naturally gluten-free and suitable for vegetarians. They are also low in carbs and high in fiber, thanks to the coconut.
• It’s versatile and customizable. You can add different flavors to the coconut mixture, such as almond, lemon, or orange. You can also use different types of chocolate for dipping, such as white, milk, or dark. You can even drizzle some chocolate over the top for a fancier look.
• It’s delicious and satisfying. These coconut macaroons are soft and moist on the inside, crisp and golden on the outside, and bursting with coconut flavor. They are perfect for satisfying your sweet tooth or serving as a snack or dessert.

Ingredients Needed to Make Mary Berry Coconut Macaroons

• 1 14-oz bag of sweetened flaked coconut, such as Baker’s Angel Flake. This is about 5 cups of coconut. You can also use unsweetened coconut, but you may need to add more sugar to taste.
• ⅞ cup of sweetened condensed milk. This is about ¾ of a 14-oz can. To measure ⅞ cup, fill a 1-cup measuring cup with condensed milk and then remove 2 tablespoons. You can use the leftover condensed milk for other recipes, such as fudge, caramel, or coffee.
• 1 teaspoon of vanilla extract. This adds a nice flavor and aroma to the cookies. You can also use other extracts, such as almond, lemon, or orange.
• 2 large egg whites. These help bind the coconut mixture and create a light and airy texture. Make sure the egg whites are at room temperature for better whipping. You can use the leftover egg yolks for other recipes, such as custard, pudding, or mayonnaise.
• ¼ teaspoon of salt. This enhances the flavor and balances the sweetness of the cookies.
• 4 ounces of semi-sweet chocolate, best quality such as Ghirardelli. This is optional, but highly recommended. You can use any chocolate you like, such as white, milk, or dark. You can also use chocolate chips or candy melts instead of chopping a chocolate bar.

Instructions to Make Mary Berry Coconut Macaroons

Step 1: Preheat the oven and prepare the baking sheets

Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.

Step 2: Mix the coconut, condensed milk, and vanilla

In a medium bowl, mix together the coconut, condensed milk, and vanilla extract. Stir until well combined and all the coconut is moistened. The mixture should be sticky and hold together when pressed.

Step 3: Whip the egg whites and salt

In the bowl of an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. This means that when you lift the whisk or beater, the egg whites stand up straight and don’t droop. This may take about 5 minutes, depending on your mixer. You can also use a hand mixer or a whisk, but it will take longer and require more arm strength.

Step 4: Fold the egg whites into the coconut mixture

Use a large rubber spatula to gently fold the egg whites into the coconut mixture. Do this in two or three batches, and don’t overmix. You want to keep as much air in the egg whites as possible, so the cookies are light and fluffy. The final mixture should be thick and fluffy, but not runny.

Step 5: Scoop and shape the cookies

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. You should get about 26 cookies. If you want, you can shape the cookies into more uniform balls or pyramids with your hands, but be careful not to compress them too much.

Step 6: Bake the cookies

Bake the cookies for 23 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the tops and edges are golden. The cookies will still be soft in the center, but they will firm up as they cool. Don’t overbake them, or they will become dry and hard.

Step 7: Cool the cookies

Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies will be fragile when hot, so handle them with care.

Step 8: Dip the cookies in chocolate (optional)

If you want to dip the cookies in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30-second intervals, until just smooth and creamy. Alternatively, you can melt the chocolate in a double boiler over simmering water, making sure the bowl doesn’t touch the water. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled cookie into the chocolate and wipe off any excess. Arrange the cookies on a sheet of parchment paper, chocolate-side up, then put them in the fridge for 20 minutes, or until the chocolate is set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Frequently asked questions

Can I use fresh or frozen coconut instead of desiccated coconut?

Yes, you can, but you may need to adjust the amount of condensed milk and sugar, depending on how moist and sweet your coconut is. You may also need to squeeze out some of the excess liquid from the coconut before mixing it with the other ingredients.

Can I use coconut milk or cream instead of condensed milk?

No, you can’t, because coconut milk or cream is too thin and watery, and won’t hold the coconut mixture together. Condensed milk is thick and sticky, and acts as a binder and a sweetener for the cookies.

Can I use coconut oil instead of chocolate for dipping?

Yes, you can, but you may need to add some cocoa powder and sweetener to the coconut oil, and melt it over low heat, stirring constantly, until smooth and glossy. Coconut oil will harden when chilled, so you can dip the cookies in it and refrigerate them until set.

Why are my coconut macaroons too dry and crumbly?

This could be because you used too much coconut or too little condensed milk. Make sure you measure the ingredients accurately and use a 14-oz bag of coconut and ⅞ cup of condensed milk. You can also moisten the mixture with a little water or milk if it’s too dry.

Why are my coconut macaroons too wet and sticky?

This could be because you used too much condensed milk or too little coconut. Make sure you measure the ingredients accurately and use a 14-oz bag of coconut and ⅞ cup of condensed milk. You can also add more coconut if the mixture is too wet, or let it sit for a few minutes to thicken.

Why are my coconut macaroons spreading and losing their shape?

This could be because your oven is too hot or your baking sheets are too greasy. Make sure you preheat your oven to 325°F and line your baking sheets with parchment paper. You can also chill the cookies in the fridge for 15 minutes before baking to help them hold their shape.

Why are my coconut macaroons burning on the bottom or the edges?

This could be because your oven is too hot or your baking time is too long. Make sure you preheat your oven to 325°F and bake the cookies for 23 to 25 minutes, rotating the pans halfway through. You can also lower the oven rack or use a lighter-colored baking sheet to prevent browning.

Conclusion

I hope you enjoyed this recipe for coconut macaroons, inspired by Mary Berry. These cookies are easy, quick, and delicious, and perfect for any occasion. They are also gluten-free and vegetarian and can be customized with different flavors and toppings. Try them today and let me know what you think in the comments below. Happy baking!