Mary Berry Coconut Macaroons (5-Ingredient Coconut Biscuits)

Why You’ll Like It

• rustic biscuits with a crunch.
• simple and astoundingly delicious.
• naturally gluten-free so don’t try to use them with plain flour!
• uses the traditional ingredients – egg whites and sugar. This makes them light in texture and they aren’t too sweet.

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

Ingredients for Mary Berry Macaroons

• 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 it set on a wire rack.
• Dried Cherries: Add 1/2 cup of chopped dried cherries to the batter. For extra flavour, soak cherries in liqueur before adding.

How do you make Mary Berry Macaroons?

1. Prep the Oven and Pans – Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. Mix the Batter – Whisk the egg whites until stiff peaks form (but not dry). Sift in the confectioners’ sugar and gently fold it in. Then fold in the ground almonds, almond extract, and shredded coconut.
3. Shape and Bake – Drop teaspoonfuls of the mixture onto the prepared baking sheets. Top each with an almond half. Bake for about 25 minutes, until golden brown, crisp on the outside, and soft in the centre.
4. Cool and Serve – Let the macaroons cool on a wire rack. They’re best enjoyed fresh on the same day!

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.

How Do the British Eat Coconut Macaroons?

In the UK, coconut macaroons are a nostalgic treat, often associated with home baking and traditional afternoon tea. Here’s how Brits typically enjoy them:

• With Tea: They’re commonly served with a cuppa (cup of tea)—especially black tea with milk. Their chewy texture makes them a delightful bite between sips.
• Home-Baked or Bakery-Bought: British coconut macaroons are often larger and domed, sometimes dipped in dark chocolate on the base.
• Topped with Glacé Cherries: A classic British twist includes a halved red glacé cherry on top instead of an almond.
• During Tea Time or Picnics: They’re a favourite in afternoon tea spreads, picnics, or school lunchboxes.
• Sold in Supermarkets: You’ll find them pre-packaged in many British supermarkets like Tesco, Sainsbury’s, or Marks & Spencer.

More British Biscuits:

• Chocolate Gypsy Cream Biscuits (Romany Creams)
• Melting Moments Mary Berry
• Welsh Cheesecakes

Health Info

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