My love affair with coconut is quite complicated. Give me anything made with coconut milk, shredded coconut or coconut essence and I’ll jump for joy, whether a dessert or a main dish infused with this exotic fruit. I think coconut brings an exotic twist to any dish you make — it sweetens a recipe without requiring sugar, it softens your ingredients, it makes sauces instantly creamy and gives your food a heavenly smell. But my love for coconut ends at shredded coconut and coconut milk; give me a fresh coconut on the beach to sip on, and I’ll run as fast as I can. I always thought that coconut water tasted the same as coconut milk, but boy was I wrong when I had my first fresh coconut and realized that it was simply a sweeter version of water with a flavor not even close to coconut milk and so much more caloric. More calories for something I don’t enjoy? No thanks. I’d rather stick to icy lemonade on the beach.
These coconut macaroons are inspired from crispy meringues and are made with egg whites, sugar and shredded coconut. To give them all the more crisp and more texture, I added a bit of potato flour to the batter before baking them in the oven until slightly golden. The trick to creating the perfect macaroons is to properly beat your egg whites while gradually adding sugar until stiff peaks appear. Once ready, slowly add in the coconut essence, shredded coconut and potato flour and combine thoroughly with a spatula.
These coconut macaroons are so easy to whip up right before guests arrive and can easily be kept in your cookie jar at home for a midnight snack. You can also substitute the shredded coconut and coconut essence for ground almonds and almond essence for an entire new taste.
Savormania’s last dessert recipe: peanut butter cookies stuffed with nutella
- 2 egg whites
- ⅔ cup (130g) white sugar
- ½ teaspoon coconut essence or vanilla essence
- 2 cups (185g) shredded coconut
- 1 tablespoon potato flour
- Line a baking sheet with parchment paper and preheat your oven to 180°C/350°F.
- In a large mixing bowl, beat the egg whites until foamy. When the egg whites start to foam, gradually add the sugar and continue to beat until soft peaks form. Add the coconut or vanilla essence and combine well.
- Add the shredded coconut and potato flour and thoroughly combine with a spatula or wooden spoon.
- Drop the mixture a tablespoon at a time onto the parchment paper.
- Bake for 15 to 17 minutes or until the tops appear golden. Let the macaroons cool down a bit before moving to a wire rack.
How did your coconut macaroons come out? Share photos of your recipe on Instagram by tagging #savormania