Mary Berry Coconut Macaroons Recipe

Mary Berry’s Coconut Macaroons are classic, chewy treats consisting of a sweet meringue mixture loaded with desiccated coconut. Ideally the egg whites should be whisked until they are stiff enough to hold a peak to ensure the macaroons retain their high, domed shape during baking without spreading into flat discs.

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Mary Berry Coconut Macaroons Recipe Ingredients

• 2 large egg whites
• 100g (4 oz) caster sugar
• 150g (5 oz) desiccated coconut
• 50g (2 oz) plain chocolate (dark chocolate), broken into pieces (optional, for dipping)
• Edible rice paper (optional, for the base)

How To Make Mary Berry Coconut Macaroons Recipe

1. Preheat and Prep: Preheat your oven to 160°C (140°C fan/Gas 3). Line a large baking tray with non-stick baking parchment. If you are using edible rice paper, arrange the sheets on the baking tray.
2. Whisk the Whites: In a large, clean, grease-free bowl, whisk the two egg whites until they form very stiff peaks. You should be able to turn the bowl upside down without the mixture moving.
3. Add the Sugar: Add the caster sugar to the egg whites one tablespoon at a time, whisking continuously on high speed. The mixture should become thick, glossy, and stand up in firm peaks (similar to a meringue).
4. Fold in Coconut: Using a large metal spoon, gently fold the desiccated coconut into the meringue mixture. Be careful not to knock out too much air; fold just until the coconut is evenly distributed.
5. Shape: Spoon the mixture onto the prepared baking tray (or onto the rice paper) in heaped mounds. You should get about twelve to fifteen macaroons. If using rice paper, ensure there is space between the mounds to cut them out later.
6. Bake: Bake in the center of the oven for about twenty minutes. They should be a pale golden color and firm to the touch on the outside.
7. Cool: Remove the macaroons from the oven. If used, trim the excess rice paper around the base of each macaroon while they are still warm. Transfer them to a wire rack to cool completely.
8. Chocolate Dip: Melt the plain chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave). Dip the base of each cooled macaroon into the chocolate, or drizzle the chocolate over the top. Let them set on the parchment paper before serving.

Recipe Tips

• Grease-Free Zone: Ensure your bowl and whisk are spotless. Even a tiny trace of fat or egg yolk will stop the whites from whisking to full volume, resulting in flat, heavy macaroons.
• Rice Paper: Using edible rice paper is the traditional British way to bake these. It provides a non-stick base that stays on the cookie. If you can’t find it, high-quality parchment paper works perfectly fine.
• Storage Texture: If the macaroons become soft after storing, you can crisp them up again by placing them in a warm oven for five minutes.
• Chocolate Quality: Use a dark chocolate with at least fifty percent cocoa solids. The bitterness of the chocolate balances the intense sweetness of the coconut meringue.

What To Serve With Mary Berry Coconut Macaroons

Macaroon accompaniments are simple tea-time additions frequently served to round out a light dessert platter. Ideally the hot beverage should be unsweetened to contrast with the high sugar content of the coconut confection.

• A hot cup of English Breakfast tea or black coffee
• Mary Berry Chocolate Chip Cookies
• A bowl of fresh strawberries
• A glass of cold milk

How To Store Mary Berry Coconut Macaroons

• Room Temperature: Store the macaroons in an airtight container for up to one week. If dipped in chocolate, ensure the chocolate is fully set before stacking, using parchment paper between layers.
• Refrigerate: Refrigeration is not necessary and can make the macaroons sticky due to the humidity.
• Freeze: You can freeze these macaroons for up to two months. Thaw them at room temperature for an hour before serving.

Mary Berry Coconut Macaroons Nutrition Facts

• Calories: 95 kcal (per macaroon)
• Carbohydrates: 10g
• Protein: 1g
• Fat: 6g
• Fiber: 1g
• Sugar: 9g

Nutrition information is estimated per macaroon based on a yield of 15.

FAQs

Try More Recipes:

• Mary Berry Pecan Pie​ Recipe
• Mary Berry Double Chocolate Chip Muffins​
• Mary Berry Banana Chocolate Chip Muffins​ Recipe