Macaroons are a popular coconut-based treat that has gained worldwide popularity over the years. Although it's difficult to pinpoint their origin, they have become a favourite in many households, especially during festive seasons, due to their distinct flavour and simple recipe.
Despite the similar sound of their names, macaroons are often confused with macarons. However, the two are quite different. Macarons are French sandwich cookies made with meringue and almond flour, featuring a light, airy interior and a smooth, colourful exterior. Conversely, macaroons are rustic-looking cookies created with coconut and egg whites that are not necessarily whipped into a meringue. They have a lovely golden colour and light yet dense interior, with a crispy exterior and a soft and chewy interior. They resemble mounds of coconut rather than traditionally shaped cookies.
Macaroon recipe
Macaroons are easier to make than their French counterparts, macarons. These cookies are naturally gluten-free as they don't contain any flour, and the main dry ingredient is shredded coconut. Some recipes use condensed milk, but the recipe I am sharing requires only five simple ingredients readily available in your pantry.
No fancy techniques or equipment are needed. All you have to do is mix the ingredients, form a sticky dough, shape the cookies, and bake!
Step-by-step recipe guide
Preparation time - 15 minutes
Baking time - 20 to 25 minutes
Serving - 6
Ingredients
60 gms desiccated coconut
1 egg white
25 gms castor sugar
1/4 tsp vanilla extract
Salt to taste
Method
To make macaroons, preheat the oven to 175°C and line a baking tray with parchment paper or a silicone mat. In a large bowl, crack an egg and separate the yolk from the egg white.
Add sugar, vanilla extract, and salt to the bowl and whisk until the sugar is dissolved and the mixture is frothy.
Next, add desiccated coconut to the egg mixture and mix it using a spatula until the dough comes together.
Take small portions of the macaroon dough and shape them into balls of about 1 and a half inches in diameter with your hands.
Place them on the lined tray, leaving a 2-inch gap between them. Bake the macaroons in the oven for about 20 to 25 minutes or until golden brown.
Allow the macaroons to cool on the tray for 2 to 3 minutes before transferring them to a wire rack to cool completely. You can serve them immediately or store them in an airtight container for up to a week.
Tips
1. To get a stronger coconut flavour, bake the desiccated coconut in the oven for 5 minutes at 160°C before adding it to the eggs.
2. If you want crispier macaroons, increase the amount of coconut in the dough to 80 grams.
3. You can use other flavouring or vanilla essence instead of vanilla extract.
4. Bake the macaroons for an extra 5 minutes at a lower temperature of 160°C to make them crispier.
5. Adjust the temperature according to the size of the macaroons you make.
6. Use a scooper to shape and drop the cookie dough directly onto the baking tray.
7. You can add chopped nuts and dried fruits of your choice to the dough to create different variations of macaroons.
8. Drizzle some melted chocolate over the baked macaroons for an added treat.
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