Macaroon

A macaroon is usually a chewy biscuit made with coconut or ground almonds, egg white and sugar. A macaron is a French sandwich biscuit made from almond meringue shells with a filling.

Mix the coconut thoroughly with the egg white and sugar, then press the mixture firmly into mounds rather than loosely piling it on the tray. Leave space between them and bake until the edges are golden.

Bake small coconut macaroons at 170 °C for about 12–15 minutes, until the edges are golden and the centres feel set. Let them cool on the tray so they firm up before you move them.

Once completely cool, keep macaroons in an airtight container at room temperature; separate layers with baking paper to prevent sticking. Freeze them in a sealed container if you need to keep them for longer, then thaw at room temperature.

Coconut macaroons are often dipped or drizzled with dark chocolate, and go well with coffee or tea. Almond macaroons are also served with fruit or alongside other small biscuits.

Yes. Desiccated coconut is finer and drier, so the macaroons may be denser; if the mixture will not hold together, add a little more egg white rather than extra sugar.

Almond macaroons contain nuts, while coconut macaroons may not, but recipes and production can differ. If you need to avoid nuts, check the ingredients and cross-contact information before eating them.