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

Mary Berry Coconut Biscuits (Coconut Macaroons)

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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch, Dessert, Snack
Cuisine British
Servings 26 biscuits
Calories 72 kcal

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.

Notes

Recipe Notes:

  1. Baking - It's important to use parchment paper or they will stick to the baking sheet.
  2. 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.
  3. 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)
  4. 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.
  5. Sugar – Use icing sugar. Subs with granulated sugar.
  6. 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.
  7. Nut-free - For nut-free coconut macaroons use 1/2 cup of oat flour or all-purpose flour.
  8. 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. 
  9. 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
  10. 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.
Keyword Biscuits, Coconut, Macaroons