Got you! Here are 2 coconut versions — pick whichever fits your mood 😊
1. Easy Coconut Macaroons
Chewy, flour-free, 30 minutes total
What you'll need (makes ∼15)
- Egg whites: 3 large
- Sugar: 1/2 cup
- Desiccated coconut: 2 1/2 cups unsweetened
- Vanilla: 1 tsp
- Salt: pinch
- Condensed milk: 2 tbsp for extra chew, optional
How to make:
1. Prep: Preheat 325°F / 160°C. Line tray with parchment.
2. Mix: Whisk egg whites, sugar, vanilla, salt until foamy. Stir in coconut and condensed milk. Should be sticky.
3. Scoop: Use spoon or small ice cream scoop into mounds.
4. Bake: 15-18 minutes until golden on edges.
5. Cool: 10 minutes on tray. They set as they cool.
6. Bonus: Dip bottoms in melted chocolate if you want.
2. Classic Coconut French Macarons
Crisp shell, soft inside, with coconut buttercream
For shells:
- Almond flour: 1 cup
- Powdered sugar: 1 3/4 cups
- Egg whites: 3 large, aged
- Sugar: 1/4 cup granulated
- Coconut extract: 1/2 tsp
For coconut buttercream filling:
- Butter: 1/2 cup soft
- Powdered sugar: 1 cup
- Coconut cream: 2 tbsp
- Desiccated coconut: 2 tbsp for texture
Quick steps
1. Sift almond flour + powdered sugar.
2. Whip egg whites + sugar to stiff peaks, add coconut extract. Fold in dry.
3. Pipe circles, tap tray, rest 30 min until skin forms.
4. Bake 300°F / 150°C for 14-16 min.
5. Beat buttercream ingredients and pipe between cooled shells.
Tip: Macaroons are way easier if you don't want to fuss with piping. Macarons are fancier for gifting.
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