Easy 5 Ingredient Coconut Macaroons

You know how it is sometimes with food – designed to confuse us.  There’s aubergine and eggplant, only they are the same thing?  Then there’s macaroons and macarons which I admit to thinking was just the fact that people spelled them differently.  Turns out these are two quite different sweet treats, both with a similar basic recipe.

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Here’s a look at an easy 5 ingredient coconut macaroon and yes, a quick look at which ones they are!

What is the difference between a macaroon and a macaron?

At their heart (or first step of the recipe), the macaroon and the macaron are very similar.  Both use egg whites and sugar but then the differences start to come through.  With macaroons, you fold the shredded coconut into the mixture and spoon them in cute little haystacks.

With macarons, there’s a bit more work involved.  There’s powdered sugar and ground almonds, piping bags and carefully shaped little dollops of mixture.  Then there’s the filling and the sandwich look.  All told, they are gorgeous and very tasty but a lot harder to master.

Hence the reason this is a recipe for macaroons, because I’m definitely not at the macaron stage and even my hubby the chef would be a little cautious about attempting them!

Recipe tips

While the macaroon is definitely simpler than the macaron, there are still a few tips to help you get the best results.

How to separate egg whites

First up, you will notice the need for egg whites – no yolk, thank you.  That means separating the two and that’s a potentially messy job.  You can get hands on and crack the egg into your palm over a small glass bowl then let the egg white run through.

Or if you are like me and not so keen on handling stuff if it can be avoided, you can buy an egg separator.  These are inexpensive little gadgets that allow the white to drip through while keeping the yolk in the bowl.  Simple and mess-free separation!

How to store coconut macaroons

These cute little haystacks are definitely worth making in batches but how do you store them?  The answer is in an airtight container once they are completely cooled.  They will last around 10 days this way.

You can also freeze them when they have completely cooled and stored in an airtight container, they will be fine for about 6 months.

Yield: 10 portions

Easy 5 Ingredient Coconut Macaroons

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An easy way to enjoy these tasty coconut haystacks with just 5 ingredients!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 large egg whites
• 3 T. honey
• 1 t. pure vanilla extract
• 1 c. shredded coconut, unsweetened
• ¼ t. salt

Instructions

Preheat the oven to 350 F / 175 C and line a large baking sheet with parchment (greaseproof) paper

With a hand mixer, beat the egg whites until stiff peaks form. Fold in the honey, vanilla, coconut and salt gently with a spatula until combined but don’t overwork.

Scoop heaped tablespoons of mixture onto the baking sheet, leaving room for them to spread

Put into the oven and cook for 12-14 minutes until golden brown on top and the edges

Leave to cool for 10-15 minutes before tucking in

Notes

• Cooking time can vary a little so check after 10 minutes and adjust accordingly – you don’t want them to overbrown
• You can also drizzle them with melted chocolate when cooked for an extra tasty treat

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 73mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g

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