Do you need a sweet treat but don’t really have time? These lovely little coconut macaroons are indulgent yet simple and need less than 15 minutes of actual work. Recently, I’ve made them over and over – for a Birthday-party, a potluck, to say thank you to a co-worker – and I still can’t get enough of them! So let’s get right to it:
Ingredients (for 20-25 macaroons, depending on the size):
- ca. 200g of coconut flakes (shredded)
- 165g of icing sugar
- 3 eggwhites (small-medium sized eggs)
- 100g of dark chocolate (optional)
Preheat the oven to 180 degrees. Line a tray with baking paper.
In a bowl, mix shredded coconut, icing sugar and eggwhites. Use a spoon to measure out around 25 portions and use your hands to form the macaroons – you can be creative with the form you want, I found that the easiest way to do them is to form balls and then flatten them just a little on on the baking paper.
Bake for 10-12 minutes until just brown. Let them cool – and enjoy!
Or, if you want your macaroons to also have a chocolaty finish, you can decorate them once cooled. If you have time, I usually opt for a quick, microwave temper so that you get a good texture and shine from your chocolate – it also won’t melt as fastly.
For this, chop your chocolate into small pieces. Then, melt 2/3 of the chocolate in the microwave in ca. 20 minutes bursts, stir in between. Continue until the chocolate is melted and hot to the touch. Add in the other 1/3 of the chocolate pieces, stir in until smooth and immediately use to decorate the macaroons, e.g. drizzle on the macaroons or dip them into the chocolate and let them cool on baking paper – and enjoy!
Tip: The Macaroons stay fresh for about 1-2 weeks in the fridge or up to 3 months in the freezer.