Baking · serves 2

Coconut Macaroons

Three ingredients, no flour, and the outsides go crisp while the middles stay chewy.

35 min Easy Vegetarian

Ingredients

  • 3 cups desiccated coconut
  • 1 can condensed milk (400g)
  • 1 tsp vanilla
  • Pinch of salt
  • Chocolate to dip (optional)

Method

  1. Mix coconut, condensed milk, vanilla and salt. It should be sticky enough to hold a shape when squeezed.
  2. If it's loose, add more coconut. Loose mixture spreads into a single sheet.
  3. Pack firmly into small mounds using a spoon or your hands.
  4. 180°C for 15-18 minutes until the tips and edges are golden brown. The contrast is the point.
  5. Cool completely on the tray — they're fragile hot.
  6. Dip the bases in melted chocolate if you want.

Questions people ask about Coconut Macaroons

How long does Coconut Macaroons take?

About 35 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of condensed in Coconut Macaroons?

Use 120ml evaporated milk simmered with 100g sugar until thick.

Can I make Coconut Macaroons ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Coconut Macaroons vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Coconut Macaroons?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Coconut Macaroons?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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