A traditional little sweet made with just a handful of ingredients: shredded coconut, egg, and sugar, baked into golden mounds that stay soft and juicy inside with an intense coconut flavour. They are wonderfully easy, naturally flourless, and perfect next to a cup of coffee.
Ingredients
200 g (about 2 1/2 cups) shredded coconut; 2 eggs; 120 g (about 2/3 cup) granulated sugar; 1 tsp vanilla extract; 1 pinch of salt; zest of 1/2 lemon, optional; dark chocolate, optional, for decorating.
Method
Heat the oven to 350°F (180°C), with heat from above and below, and line a baking tray with parchment paper. In a bowl, lightly beat the eggs together with the sugar, vanilla, and the pinch of salt — there is no need to whip them, just mix until everything is well combined. Stir in the shredded coconut and the lemon zest, if using, mixing with a spatula until you have a moist, mouldable mixture, then leave it to rest for 10–15 minutes so the coconut can absorb some of the moisture. Take small portions of the mixture and shape them with your hands into little mounds or small pyramids, setting them on the tray with a little space between each one. Bake for 12–15 minutes, until the macaroons are golden on the surface and lightly toasted at the tips. Leave them to cool on the tray for a few minutes, then move them to a wire rack to cool completely. If you like, melt a little dark chocolate and dip the bases of the macaroons in it, or drizzle thin chocolate threads over the tops, and let it set before serving.
Tips
Do not over-bake them — they should stay tender and juicy in the middle, so take them out as soon as the tips toast; if the mixture feels too dry, stir in a tablespoon of sweetened condensed milk for an even softer texture; the 10–15 minute rest matters, because dry coconut needs time to drink in the egg mixture and hold its shape; shape them firmly with slightly damp hands so the mounds do not crumble; store in an airtight tin at room temperature for several days.
