Coconut macaroons


Did I mention that we have a lot of April birthdays around here?

Continuing our theme of birthday celebrations, my son asked me to bring a treat in to school on his birthday to share with his friends and teachers. The catch? My son is gluten and dairy-intolerant, and the school is nut-free.

Fortunately, I had this coconut macaroon recipe up my sleeve. This is another family favorite and I think it might now be a school favorite too. The recipe scales up or down very easily to I simply adjust quantities depending on the occasion. Over the years I’ve made notes of the ratio of ingredients for different quantities, so I’m sharing that here as a table.

Coconut macaroons (adapted from a David Lebovitz recipe)

Yield: 20 macaroons Yield: 25 macaroons Yield: 30 macaroons Yield: 60 macaroons
3 large egg whites 4 large egg whites 5 large egg whites 10 large egg whites
210g caster sugar 285g caster sugar 350g caster sugar 700g caster sugar
165g dessicated coconut 225g dessicated coconut 280g dessicated coconut 560g dessicated coconut
30g rice flour 40g rice flour 50g rice flour 100g rice flour
1 tablespoon honey 1 tablespoon honey 2 tablespoons honey 4 tablespoons honey
pinch of salt pinch of salt pinch of salt large pinch of salt
½ teaspoon vanilla extract ½ teaspoon vanilla extract 1 teaspoon vanilla extract 2 teaspoons vanilla extract

Combine the egg whites, caster sugar, dessicated coconut (make sure this is unsweetened), rice flour, honey and salt in a large skillet or pan and place on the hob over low heat. Allow the ingredients to melt together, stirring constantly, until the mixture has a porridge-like texture and begins to brown on the bottom. Remove from heat, stir in the vanilla extract and allow to cool.

The batter should at least be cooled to room temperature but for best results refrigerate for several hours or overnight (the batter will keep in the refrigerator for up to one week, and according to David Lebovitz can also be frozen for up to two months).

Preheat your oven to 170°C/325°F/gas mark 3.

Using your hands, form the batter into balls, around the size of golf balls. Place on a non-stick baking tray (or two) in evenly spaced rows and press the sides with your fingers to make a slight pyramid shape. (This is a fun task for small helpers!)

Bake for 20-25 minutes, until the tops of the macaroons have lightly browned.

In an airtight container, the macaroons will keep for up to one week.

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