Coconut Macaroons with Honey
Easy coconut macaroon recipe (French 'rochers coco') made healthier with low sugar, honey and no condensed milk. Crispy outside, soft inside, with Paris bakery tips on video.
Ingredients
- 125 g (4½oz/1½ cups) shredded coconut (unsweetened)
- 90 g (3½oz/½ cup) sugar
- 75 g (3oz) egg whites (from 2 medium organic eggs)
- 10 g (1 level tbsp) runny honey Acacia best
- pinch salt (optional) (fleur de sel, Maldon or Celtic salt)
Instructions
- Mix together all the ingredients (sugar, coconut, egg whites, honey and salt) in a heatproof large bowl until well blended then continue mixing with a spoon over a bain-marie (a double boiler, i.e. bowl over a pot of simmering water. The bowl should not touch the water) for about 5 minutes until the mixture is completely blended together and the egg whites coagulated.
- Leave the mix to cool on the counter for about 10 minutes. (At this point, many French chefs chill this mixture overnight to make them easier to shape into large moulds but it's not completely necessary with smaller shapes).
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Lightly moisten your hands with a little water and roll the coconut mix into little balls using the palm of your hands. Otherwise use two spoons or small ice cream or cookie scoop to shape them into regular mounds. (Tip for alternative shapes: for a French look, shape into pyramids using special silicone shaped moulds - or use an ice tray/mini muffin moulds and shape the top with fingers. Leave to chill for 15-30 minutes in the fridge to push out the shapes directly on the baking tray. Otherwise pipe out using a large star tip.)
- Place them with a space between them on a lined baking sheet, covered with either baking paper or a silicone mat (Silpat). Bake for 10-15 minutes, turning the tray around half way through baking to cook more evenly until golden brown (or more according to taste). Leave to cool on a wire rack.
Video
Notes
YIELD: Makes 15-20 small macaroons. 146 calories based on 3 per person. (Gluten Free)
Baking: I like my coconut macaroons well toasted but if you like them less browned on the outside, then reduce the baking time.
Storage: best eaten on the day but can be stored in an airtight metallic container in a cool, dry place for 3-5 days. Can be frozen for up to a month - remove from the freezer to defrost thoroughly.
Variation with Chocolate: Also excellent dipped or decorated in dark (bittersweet) chocolate. Melt 75g (3oz) of good quality dark cooking chocolate (64%) in a water bath (bain-marie, which is a bowl over a saucepan of a little simmering water) then dip the cooled macaroons in it (easier to set if macaroons are chilled in the fridge for about 20 minutes).
Serve: Delicious served with caramelised pineapple.
This recipe was first published in my 2nd cookbook,
'Teatime in Paris' (2015).
'Teatime in Paris' (2015).
Nutrition
Calories: 146kcal
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