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More Nigella recipes

Coconut Macaroons

by . Featured in HOW TO BE A DOMESTIC GODDESS
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Introduction

These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust).

The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them. One bit of retail bossiness here: buy shredded, not desiccated, coconut, otherwise the sugary, fragrant dampness - which is, after all, the whole point - will be lost.

These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust).

The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them. One bit of retail bossiness here: buy shredded, not desiccated, coconut, otherwise the sugary, fragrant dampness - which is, after all, the whole point - will be lost.

Coconut Macaroons
Photo by Petrina Tinslay

Ingredients

Makes: 8 large macaroons

Metric Cups
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 100 grams caster sugar
  • 30 grams ground almonds
  • 1 pinch of salt
  • 1 teaspoon vanilla extract (or coconut essence if available)
  • 250 grams shredded coconut
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup superfine sugar
  • 3 tablespoons almond meal
  • 1 pinch of salt
  • 1 teaspoon vanilla extract (or coconut essence if available)
  • 2 cups shredded coconut

Method

  1. Preheat the oven to 170ºC/gas mark 3/325ºF.
  2. Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating, Missus, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
  3. Form into clementine-sized domes, 6-7cm / 2½ inches in diameter, and place on a lined baking sheet. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
  4. Cook for 20 minutes or until they're just beginning to turn golden in parts.
  1. Preheat the oven to 170ºC/gas mark 3/325ºF.
  2. Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating, Missus, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
  3. Form into clementine-sized domes, 6-7cm / 2½ inches in diameter, and place on a lined baking sheet. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
  4. Cook for 20 minutes or until they're just beginning to turn golden in parts.

Tell us what you think

What 8 Others have said

  • I have made these a few times now and baked another batch today. They are the coconut Macaroons of my childhood and I remember my mother treating me to one occasionally when she went to our local family bakery. That is what these Macaroons taste like, a melt in the mouth coconut-ty piece of heaven invoking memories of 40 years ago! You just cannot buy these anywhere now, the best recipe around. I get the shredded coconut on Amazon.

    Posted by Lavenderjade on 12th July 2016
  • My partner has been missing actual macaroons for some time and I found this fabulous recipe here. Tried it for the first time today and its a lovely, lovely, recipe; simple, quick and delicious. I was a bit naughty and added a base of melted chocolate once they had cooled. They're in the fridge to harden the chocolate now... not sure they'll last the night! Thanks Nigella - love your ethos and recipes so much :)

    Posted by pineapplebonce on 4th April 2015
  • Absolutely beautiful! Even my 2 year old loves them!

    Posted by Sara* on 24th January 2015
  • Made these this afternoon to use up some cupboard ingredients... So yummy!

    Posted by cassiejane85 on 9th February 2014
  • I skipped the ground almond and continued with the rest of the recipe. Used sliced almonds to garnish and they came out absolutely divine!! My husband and his friends loved it!!

    Posted by bonitabennett on 3rd December 2013
  • You can buy shredded coconut in Holland and Barrett for £2.50ish for 200g.

    Posted by jennybaxendale on 18th May 2013
  • How could No One Not Comment on this Etheral Lightness of Lovliness? So Delicious with Tea.Warmness cuts through the Sweetness of Airy Deliciousness that matters only to You.Be Kind to Your~Self and prepare These For You.We scramble them up in a dash while the Oven is pre~heating.Stars from the Heavens are just enough to "rate" this recipe,

    Posted by clicquet on 19th September 2011
  • My Husband Loves to Bake These delicate Beauties.We even have a Special Scoop just to get the correct equal sizes!He doles them out as though Treasured More than Real Jewels.Adore Him for Baking These and then "showing OFF" His Surprises.Allows Me the First One. After that, All Up for Who can reach the quickest. His arms longer, yet, I can tease with, look at the kitty and pinch a few.He Remembers the Recipe as Well without a card to coach.So Chewy and Moist.Let Your~self dip in fudgey,gooey chocolate.Tops only.

    Posted by clicquet on 9th August 2011
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