Coconut Macaroons

I’m a very fortunate person, you do need to take stock every now and then and count your blessings.  One of my biggest blessings is Erik, and he very kindly sent me on a day course at Le Cordon Bleu in London.  The course was Mastering Macaroons and I had a wonderful day.  So over the next few weeks I’m going to put into practice what I learned.

The current recipe is Coconut Macaroons and I have to own up to not being fond of coconut.  However with the addition of very few ingredients I have become a convert!

To Make My Coconut Macaroons You Will Need

  • coconut macaroons ingredients1 Egg
  • 50g Caster Sugar
  • 50g Vegetable Oil
  • 110g Desiccated Coconut
  • 3g Baking Powder
  • Icing Sugar

Step 1

mix ingredientsThis one is a very simple mix. Combine the Oil, Egg and Sugar, mix all together and then add in the Coconut. Finally sieve in the Baking Powder. Set this aside, I popped mine into the fridge, so that the fluid can be absorbed by the dried coconut. Also in the fridge things will firm up and you should not get into too much of a sticky mess later on!

Step 2

Pop the oven on at 170Fan / 190C / 350F or Gas 5.  Line a flat baking sheet with baking parchment.

roll mixtureFill a bowl with icing sugar.  I’ve used a silly small bowl, that’s a mistake it is much easier in a bigger bowl. – we live and learn.

Liberally coat your fingers with icing sugar. Take golf ball sized dollops of the mixture; squish and roll into a ball shape and then roll them in a generous coating of icing sugar.

Step 3

Once you have rolled and coated all of the mixture – put each one back into the icing sugar for a second coating.  This seams like it is over the top, but it is essential.  Do not worry they don’t end up being too sweet.

Step 4

Chill the whole baking tray in the fridge for at least 10 mins, this helps the mixture firm up again.  Then bake them for 8-12mins.  You can make them much smaller, and they will only take 8 mins.  If you prefer go really big and it could be as much as 14 mins.

Once cooked they will be a gentle golden brown, you should have splits in the icing sugar where the Macaroon has opened up, but not exploded and finishing up like a cookie (see the bottom of the page).

coconut macaroons finished

We had both sets of parents over for Sunday Lunch and they feasted on Macaroons, they went down very well. So well that we had to pack them off with a goodie bag each for them to nibble on later!

Opps failSo… reading through my blog you would think that I should be above mistakes, natch.  Sorry, but this is just not the case.  The first batch of these I made at home exploded and ran all over the baking tray, flat as pancakes!  Really they should not have been served, but boy did they taste good!












  • Dave Hetzel 21st August 2016 at 5:50 am

    I wish I were there to watch you make these macaroons and then enjoy them in your company.
    We have had some wonderful times together.
    I hope all enjoy your ecipes.

    • Mark 21st August 2016 at 8:30 am

      Dave, as always very kind resposes. Would love to see you both again! Mx

  • Rev Mother 21st August 2016 at 4:29 pm

    As one half of Mark’s ‘set of parents’ I can affirm the fact that these are quite delicious.

    Many year’ ago Mark used to help me to make something similar wth coconut and condensed milk. They were very tasty though rather more sweet and chewy. We used to call them coconut pyramids though they could not be considered Cordon Bleu. Rather fun to make with children who may grow up to serve tasty treats in one’s old age.

    Keep it up Mark.


    Rev. Mum. X.

    • Mark 21st August 2016 at 6:04 pm

      Ahh, yes I remember them! You8 learn so much at your mother’s knee! mx


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