Coconut Macaroons (4 Ingredient Recipe)

Ingredients

• 2 largeegg whites, at room temperature
• about 67 g (⅓ cup)Besti Monk Fruit Allulose Blend
• 5 ml (1 tsp)vanilla extract, or a combination of vanilla and almond extracts
• 1.25 ml (¼ tsp)sea salt
• about 160 g (2 cups)unsweetened shredded coconut
• 57 g (2 oz), optionalsugar-free dark chocolate chips
• 7.5 ml (½ tbsp), optionalcoconut oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 163°C (325°F) and line a baking sheet with parchment paper.

2. 2

   Whisk the whites

   Put the egg whites in a large bowl and beat with a hand mixer fitted with a whisk attachment until stiff peaks form. When you tilt the bowl, the whites should barely move and should not pour out.

3. 3

   Add the sweetener

   Add the Besti gradually, 1–2 tablespoons (14 g) at a time, beating continuously. Beat in the vanilla extract and sea salt.

4. 4

   Fold in coconut

   Use a rubber spatula to gently fold in the coconut flakes, taking care not to deflate the egg whites.

5. 5

   Shape the macaroons

   Use a medium cookie scoop to portion the mixture onto the lined baking sheet. Keep each mound tall and rounded rather than flattening it.

6. 6

   Bake and cool

   Bake for 13–18 minutes, until golden brown. Leave the macaroons to cool completely before handling.

7. 7

   Drizzle with chocolate

   For the optional topping, melt the chocolate chips with the coconut oil in the microwave or in a double boiler on the hob, stirring until smooth. Drizzle over the macaroons, then refrigerate for 20–30 minutes, until the chocolate has set.

What are coconut macaroons?

Coconut macaroons are small, mounded biscuits made with shredded coconut and egg whites. They’re distinct from French macarons, which are almond-based sandwich biscuits.

This Italian-cuisine version keeps the mixture simple and uses a monk fruit and allulose blend for sweetness. Whipped egg whites help the coconut hold together, while the optional chocolate adds a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 1g protein, 3g carbs, 8g fat.

The coconut provides most of the fat and some of the carbohydrates, while the egg whites contribute the protein. Pair a macaroon with fruit or yoghurt if you’d like a more substantial snack.

Choosing the ingredients

Egg whites: Room-temperature whites are easier to whip to stiff peaks. Separate them carefully so no yolk gets into the bowl.

Coconut: Use unsweetened shredded coconut so the recipe’s sweetness stays balanced. Different brands can vary in shred size, so fold it in gently and evenly.

Whipping and folding

Stiff peaks: Beat the egg whites until they hold their shape and barely shift when you tilt the bowl. Under-whipped whites may leave the mixture too loose to mound.

Gentle folding: Add the coconut with a spatula, lifting and turning the mixture rather than stirring briskly. This helps keep some air in the whites.

Shaping for a chewy centre

Tall mounds: Scoop the mixture onto the tray without pressing it flat. Keeping the portions rounded helps the centres stay soft while the outside browns.

Even portions: Use the same-sized scoop for each macaroon so they bake at a similar rate. Leave a little room between mounds on the tray.

Getting the bake right

Colour: Bake at 163°C (325°F) for 13–18 minutes, checking as they approach the shorter end of the range. Take them out once the edges and tops are golden brown.

Cooling: Let the macaroons cool completely on the tray before picking them up. They are delicate while warm and firm as they cool.

Adding the chocolate

Smooth drizzle: Melt the optional chocolate with the coconut oil, stirring until the mixture is glossy and even. Drizzle it over the cooled macaroons rather than pouring on a thick layer.

Set the topping: Chill for 20–30 minutes so the chocolate firms up. The plain macaroons are also ready to serve without this step.

How to serve them

These small biscuits work well with tea or coffee as a sweet bite. For a simple dessert plate, serve one or two alongside fresh berries or sliced fruit.

Recipe notes & tips

• Bring the egg whites to room temperature before whipping.
• Make sure the bowl and whisk are clean and free of grease.
• Add the sweetener gradually while continuing to beat the whites.
• Fold the coconut in carefully to avoid knocking out too much air.
• Keep the scooped portions tall instead of flattening them.
• Wait until the macaroons are completely cool before moving them.

Variations

• Almond note: Replace some or all of the vanilla with almond extract.
• Chocolate finish: Use the optional chocolate and coconut oil drizzle.
• Plain tops: Leave off the drizzle for a simpler coconut biscuit.
• Different chocolate: Try another dark chocolate suitable for your preferences.
• Smaller portions: Scoop smaller mounds and begin checking them earlier in the bake.

Common mistakes to avoid

• Soft peaks: Keep beating until the whites hold stiff peaks and barely move when the bowl is tilted.
• Fast mixing: Fold the coconut gently with a spatula so the whipped whites retain their volume.
• Flat shapes: Keep each portion tall and rounded for the texture intended by the recipe.
• Overbaking: Check from 13 minutes and remove the tray once the macaroons are golden brown.
• Moving them warm: Let them cool completely before handling, as they are fragile straight from the oven.
• Drizzling too soon: Cool the macaroons before adding chocolate so the topping stays on the surface.

How to store

Store completely cooled macaroons in an airtight container in the fridge for up to 5 days. If they have chocolate drizzle, keep them chilled so it stays set; bring them to room temperature before serving if desired.

Frequently asked questions