Coconut macaroons (rochers coco) are golden-baked domes of sweet coconut. These rustic looking cookies are crunchy on the outside with a moist and chewy centre. They need just 3 ingredients, take less than 30 minutes to make and are naturally gluten-free. Jazz them up with a hidden jam centre and a drizzle of chocolate.
Desiccated coconut lovers might also enjoy my recipes for coconut tart and cornflake & coconut slices.
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You may be wondering why I'm using the French name rochers coco in brackets for these coconut macaroons. Quite simply, I want to make it abundantly clear that I'm talking about the old-school, quick and speedy bake involving just 3 basic ingredients rather than a coconut rendition of the elegant French macaron.
Both are worthwhile bakes, but whilst the French macaron is polished and precise, the simple coconut macaroon I'm presenting today is particularly rustic. Rochers coco actually translates to English as coconut rocks which seems highly appropriate.
In fact, this recipe is just the kind of bake that small children can easily master. It's the kind of bake a resourceful Granny might pull out of the bag swiftly when family descend unannounced. And they are the kind of bake that is universally popular - with or without the chocolate drizzle.
Coconut macaroons would make a great option on an afternoon tea spread following on from dainty egg mayo sandwiches, scones and tiny pots of lemon posset.
What's The Difference between a Coconut Macaroon and a Macaron?
Although their names are only one letter apart, these two delicacies vary significantly in terms of looks, ingredients and preparation techniques.
Coconut macaroons are made using 3 core ingredients - egg white, sugar and coconut. They are assembled in around 5 minutes and are piled onto baking sheets in domes. They can be left plain or dipped & drizzled with melted chocolate.
Macarons, on the other hand, are a much more intricate bake. They take much longer to produce and requiring a higher level of baking competence. Base ingredients typically include egg whites, sugar and ground almonds. They are often flavoured and are usually very colourful. When baked they have a crisp round shell with a soft inside and they are typically sandwiched together with ganache or other similarly rich fillings.
Why Rochers Coco are Worth Making?
- They are incredibly quick to make (as in just 5 minutes of hands-on work)
- And they use inexpensive, easy to find ingredients
- They are naturally gluten-free
- And require very little skill
- It's not essential to decorate them with chocolate
- Likewise, you don't have to add jam in the centre
- It's easy to scale the recipe up or down to make a small or large batch
This recipe is also a great way to use up leftover egg white. Conversely, if you are keen to make these coconut macaroons but are wondering what to make with the leftover yolks, try your hand at another old-school recipe for Empire biscuits or some French buttercream.
Ingredients notes
There's really very little to explain about the ingredients for coconut macaroons. The main point to note is that desiccated coconut is called for. This is ground dried coconut and it's relatively fine-textured compared to shredded coconut.
The latter is perfectly acceptable to use, but it's a good idea to break it down slightly (3 short pulses in a food processor should do the trick). This will help it bind with the egg whites better.
If using jam, raspberry and blackberry are both wonderful partners to the coconut but experiment with your own favourite flavours too.
As for the chocolate (if using), semi-sweet (around 50% cocoa solids) is my preference. It's not too sweet but also not so rich that it overpowers the coconut flavour.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
1. Put the egg white and sugar into a bowl and whisk, with electric beaters, until foamy and just beginning to hold their shape
2. Fold in the coconut
3a. If making plain cookies: divide the mixture into 12 mounds on the baking sheet. Use your hands to smooth out any jagged edges if desired. Alternatively....
3b. If making jam-filled cookies: place a thin layer of coconut mixture onto the baking sheet, slide ½ teaspoon of jam into the centre then top with more coconut mixture. Use your hands to push the mixture together to fill any gaps
4. Bake for 20 minutes until golden then allow to cool completely on the baking sheet
5. Optional: Dip the base of each cookie into melted chocolate then drizzle a little chocolate over the top. Leave to set on fresh parchment
How to scale this recipe up or down
It's very simple to adjust the quantities given in the recipe card at the end of this post to make more (or less) coconut macaroons to suit your needs. Work on the basis of the following measurements, which are sufficient to make four cookies:
- 1 egg white (medium egg - approx 35g)
- 50g sugar
- 75g desiccated coconut
To make more simply multiply each measurement by the same amount. For example, to make 8 macaroons double these ingredients listed above (2 egg whites, 100g sugar and 150g coconut). Easy!
Expert tips
- If using large pieces of shredded coconut, pop it into your food processor and pulse 2-3 times to break it down slightly. You'll get a more compact cookie by doing this
- Desiccated coconut is already fairly fine and should not be broken down further
- Whip the egg whites and sugar using electric beaters until nicely foamy before folding in the coconut
- Whip them a little longer (until they look like meringue) for a crunchier cookie
- Always use baking parchment on the baking sheet
- Use an ice cream scoop or a cookie scoop (with a trigger release) to drop neat even-sized piles onto the baking sheet (try dipping the utensil in water if the mixture begins to stick)
- Set a timer to ensure you do not overbake them as they can easily dry out
- Let these cookies cool down completely on the baking tray and unpeel them when cold - they firm up as they cool
- Leave them plain or hide some jam in the centre as shown in the video
Frequently asked questions
I'm afraid that's not advisable in this recipe. Desiccated coconut is dried coconut and the recipe has been devised with this in mind. Fresh coconut will behave differently when baked and acceptable results cannot be guaranteed if it is used in this recipe.
Instead, try your hand at this coconut macaroon recipe - it has been specifically designed for fresh coconut.
Although they keep fresh for around 5 days if stored in an airtight container at room temperature these macaroons can also be frozen. Allow them to cool, then open-freeze them. Once frozen, transfer to an airtight container, label and store for up to 6 weeks. Defrost for several hours at room temperature.
These coconut macaroons are gluten-free. Some coconut macaroon recipes do include flour, but this one does not. Eggs, sugar and desiccated coconut are all naturally gluten-free.
That said, if serving to anybody with gluten intolerance or sensitivity, it's always worth checking the ingredients packaging carefully. If it has been made or packaged in a factory handling other products containing gluten there is a risk of cross-contamination.
More recipes featuring desiccated coconut
If you have tried this coconut macaroons recipe please give it a rating or comment. I love to hear how you get along with my creations.
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Coconut Macaroons (Rochers Coco)
Ingredients
- 3 Egg whites 90-100g
- 150 g Caster sugar
- 225 g Desiccated coconut shredded - see notes
Optional Extras
- 6 teaspoon Raspberry jam or your favourite flavour
- 90 g Milk chocolate
Instructions
- Preheat the oven to 160C/ 320F/ GM2½ and line a large baking sheet with baking parchment
- Put the egg white and sugar into a bowl and whisk, with electric beaters, until foamy and just beginning to hold their shape
- Fold in the coconut, mixing until thoroughly combined
- If making plain cookies: divide the mixture into 12 mounds on the baking sheet, spacing them around 2 cm apart. To do this either use 2 dessert spoons or an ice cream scooper/ cookie dough scooper with a release mechanism. Use your hands to smooth out any jagged edges if desired
- If making jam filled cookies: place a thin layer of coconut mixture onto the baking sheet, slide ½tsp of jam into the centre then top with more coconut mixture. Use your hands to push the mixture together to fill any gaps and prevent the jam escaping whilst baking
- Bake for 20 minutes, rotating the tray midway through the cooking time to ensure an even bake. They will be golden once baked
- Allow to cool completely on the baking sheet then gently peel the cookies off
Optional
- Melt the chocolate
- Dip the base of each cookie into the chocolate to just cover. Set down onto fresh baking parchment and drizzle a little chocolate over the top
- Leave to set
Notes
- If using large pieces of shredded coconut, pop it into your food processor and pulse 2-3 times to break it down slightly. You'll get a more compact cookie by doing this
- Desiccated coconut is already fairly fine and should not be broken down further
- Whip the egg whites and sugar using electric beaters until nicely foamy before folding in the coconut
- Whip them a little longer (until they look like meringue) for a crunchier cookie
- Always use baking parchment on the baking tin
- Use an ice cream scoop or a cookie scoop to drop neat, even-sized piles onto the baking sheet (try dipping the utensil in water if the mixture begins to stick)
- Set a timer to ensure you do not overbake them as they can easily dry out
- Let these cookies cool down completely on the baking tray and unpeel them when cold - they firm up as they cool
- Leave them plain or hide some jam in the centre as shown in the video
How to scale this recipe up or down
It's very simple to adjust the quantities given in the recipe card at the end of this post to make more (or less) coconut macaroons to suit your needs. Work on the basis of the following measurements, which are sufficient to make four macaroons:- 1 egg white (medium egg - approx 35g)
- 50g sugar
- 75g desiccated coconut
Anna says
The whisking seemed to take an age but the results were so worth it! Light, sweet, chewy and delicious!
Jane Coupland says
Thanks for your review Anna, I'm glad you enjoyed them. It shouldn't take long to whip the egg whites using electric beaters - just a minute or so. I'm wondering if there was a trace of yolk that got into the bowl as that would affect the process. Not to worry though as it sounds as if they came out well. I hope you make them many more times 🙂
Andie says
great to bake and eat for those of us are gluten free and those that are not. When making for others I put cherry jam in the middle chocolate on bottom and drizzles some on top with half glace cherry. But can throw together if need something quick and make plain or fancy
Jane Saunders says
The cherry jam sounds lovely too. Glad you like them.