English Coconut Macaroons

English Coconut Macaroons

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12-14 macaroons

Delicious and beautifully textured English Coconut Macaroons. Just as delicious as their French counterpart and easier to make.


  • 2 egg whites
  • ΒΌ tsp cream of tartar
  • 140g caster/superfine sugar
  • 200g shredded or desiccated coconut
  • 50g dark/plain chocolate
  • 25g ground almonds
  • pinch of salt


  1. Preheat the oven to 170°C/340°F/Gas Mark 3 and line two baking trays with baking parchment.
  2. Whisk the egg whites and cream of tartar until soft peaks start to form. Add the sugar, about a tablespoon at a time, and whisk until the mixture is glossy. Using a metal spoon or a palette knife, gently fold in the coconut, ground almonds and salt.
  3. Using a small ice-cream scoop or two tablespoons, place neat, heaped dollops of the mixture on the prepared trays, spacing them at least 3-4 cm apart.
  4. Bake for 20 minutes, or until dry and golden on the outside. Set the macaroons aside on their baking trays and allow to firm up for at least 10 minutes.
  5. Use a palette knife or cookie spatula to transfer the macaroons to a wire rack to cool completely.
  6. When ready to decorate, melt the chocolate and allow to cool for about 5 minutes, meanwhile place a sheet of greaseproof baking parchment under the wire rack.
  7. Spoon the chocolate into a piping bag and snip off the corner (you need just a tiny hole). Drizzle the chocolate over the macaroons. Leave to set.

Recipe by Biscuit.