Mary Berry Coconut Biscuits (Coconut Macaroons)

Calories: 72|Fat: 3.8|Carbohydrates: 8.8|Protein: 1.2 | 35

recipe ingredients tips

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These Mary Berry coconut biscuits are naturally gluten-free! With just 5 ingredients, including egg whites, they are the MOST light, moist, and chewy coconut macaroons

Mary Berry Coconut Biscuits on a wire rack with a drop of chocolate on top

Coconut macaroons are originally Italian, but they have become a beloved tea-time or breakfast treat in Britain. They are even featured in Mary Berry’s Baking Bible.

Baking Tips

Baking: Use parchment paper to prevent sticking.
Serving: Top macaroons with halved almonds, candied cherries, flaked almonds, sprinkles, or coconut flakes. Alternatively, leave them plain or dip in chocolate.

What You Need

Ground Almonds: Use ground almonds or almond meal interchangeably. They are whole almonds blitzed raw, giving a nutty flavour to your biscuits. You can make your own from whole unsalted almonds or use almond flour as a substitute.
Sugar: Use icing sugar, or substitute with granulated sugar.
Eggs: Chill eggs before separating the whites from the yolks. If using a carton of egg whites, use approximately 6 tablespoons (90 ml).
Nut-Free: For nut-free coconut macaroons, replace ground almonds with 1/2 cup of oat flour or all-purpose flour.
Almond Extract: Optional. Add more if you love the almond flavour, or substitute with a tablespoon of Amaretto liqueur for an Italian twist.
Chocolate Dip: Dip the cooled macaroons in melted bittersweet or white chocolate. Dip halfway or fully, as preferred, and let set on a wire rack.
Dried Cherries: Add 1/2 cup of chopped dried cherries to the batter. For extra flavor, soak cherries in liqueur before adding.

Saving Coconut Macaroons For Later

Leftovers – If the macaroons are freshly baked and not covered in cream, they can be stored at room temperature in an airtight container for up to 1 week. If you live in a hot humid climate, it’s better to refrigerate or freeze.
Freeze – Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe container or zip-lock bag for up to 2-3 months.

More Biscuits:

Health Info

Calories: 72
Sugar: 7.4
Sodium: 7.7
Fat: 3.8
Carbohydrates: 8.8
Fiber: 0.8
Protein: 1.2

Coconut Macaroons Recipe Mary Berry

Print Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 26 biscuits

Calories 72kcal

Description

These Mary Berry coconut biscuits are naturally gluten-free! With just 5 ingredients, including egg whites, they are the MOST light, moist, and chewy coconut macaroons

Ingredients

3 large egg whites (or 6 tbsp egg white)
1½ cups icing sugar
½ cup ground almonds (or almond meal)
¼ tsp (a few drops) almond extract
¾ cup shredded coconut
13 almonds blanched and halved

Instructions

Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper.
Whisk the egg whites until stiff but not dry. Sift in the confectioners’ sugar and gently fold it in. Fold in the ground almonds, almond extract, and shredded coconut.
Drop teaspoonfuls of the coconut mixture onto the baking sheets. Top each with an almond half.
Bake for about 25 minutes until golden brown, crisp on the outside, and soft in the middle.
Let the macaroons cool on a wire rack. These are best served on the day they are made.

Recipe Notes:

Baking – It’s important to use parchment paper or they will stick to the baking sheet.
Storing –
- Store freshly baked coconut macaroons without cream in an airtight container at room temperature for up to 1 week.
- In hot climates, refrigerate or freeze.
- Freeze on parchment-lined baking sheet, then transfer to freezer-safe container for up to 2-3 months.
Serving – The recipe uses halved almonds to put on top. You can replace this using candied cherry, flaked almonds, sprinkles and coconut flakes. Otherwise, leave naked or dip in chocolate (See note 6)
Ground almonds – or almond meal (they’re the same thing). They’re whole almonds blitzed raw giving that nutty flavour to your biscuits. You can do your own from whole unsalted almonds or replace it with almond flour.
Sugar – Use icing sugar. Subs with granulated sugar.
Eggs – Place in the fridge before seperating the egg whites from egg yolks. If you use the egg white in the carton you would need roughly 6 tablespoons (90ml) of egg white.
Nut-free – For nut-free coconut macaroons use 1/2 cup of oat flour or all-purpose flour.
Almond extract – You can skip this or add a bit more if you love that almond flavour. You can add a tablespoon of Amaretto liqueur for an Italian boozy flair.
Chocolate dip – If you don’t like your macaroons naked, you can dip them in melted chocolate. After leaving the macaroons cool on a wire rack, melt some bittersweet or white chocolate, dip the macaroons
Dried cherries – Chop 1/2 a cup of dried cherries and mix them in the batter. You can also soak them in liqueur for a little and then add them to the batter.