Do you have egg whites left over after your Christmas baking? Then coconut macaroons are the easiest thing you can make. Three ingredients, one baking tray and half an hour, and you have biscuits that are crisp outside and chewy inside.
Black Month pack What you need
The recipe makes about 30 coconut macaroons.
- 3 egg whites
- 150 g sugar
- 200 g desiccated coconut
How to make it
- Heat the oven to 175 °C, and line a baking tray with baking paper.
- Whisk the egg whites and sugar to a light foam. The mixture should not go stiff.
- Stir in the coconut, and let the mixture stand for 10 minutes, so the coconut soaks up the liquid.
- Shape small peaks with two teaspoons or damp fingers.
- Bake in the middle of the oven for 12 to 15 minutes, until the peaks are golden.
- Let the biscuits cool on the paper before you move them. Warm macaroons fall apart easily.
Would you like to decorate them?
- Chocolate base: Dip the base in melted dark chocolate, and let it set on baking paper.
- Lemon: Stir finely grated lemon zest into the mixture.
- Vanilla: Stir in 1 tsp vanilla sugar with the coconut.
When the macaroons spread or turn dry
If the peaks spread across the tray, the mixture has stood for too short a time, or the egg whites were large. Stir in a little more coconut, and let it stand for a few more minutes. If the biscuits are dry inside, they have been in the oven too long. Take them out when the peaks are golden, even if the base seems soft. They firm up as they cool.
How to store coconut macaroons
Coconut macaroons belong with the soft biscuits, so give them their own tin. If they lie with Krumkaker (rolled wafers) or gingerbread biscuits, the crisp biscuits turn soft. In an airtight tin in a cool place they keep for about two weeks. They can also be frozen, but wait with the chocolate until they have thawed.
Food Container 1,600 ml589 NOKContainer, lid and pump in the same pack. The pump draws out the air and charges with the included USB-C cable.
Frequently asked questions
Can I use egg whites from a carton?
Yes. Allow about 30 g egg white per egg, so about 90 g for this recipe.
Does the coconut have to be finely ground?
Ordinary desiccated coconut from the shop is right. Coarse coconut flakes give biscuits that fall apart more easily.
Can coconut macaroons be frozen?
Yes. Once they are completely cold, put them in an airtight tin, with baking paper in between.
What do I do with the egg yolks?
Use them in Berlinerkranser or Fattigmann. Both use plenty of yolks.
Need more kinds for the plate? See seven kinds of Christmas biscuits.
A separate tin for the soft biscuits
With a food container of their own, the coconut macaroons stay away from the crisp biscuits.
See the food container →- Pump included
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- Lid with clips
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- Transparent container