3 Ingredient Coconut Macaroons Recipe - Gemma's Bigger Bolder Baking (2024)

FAQs

Why do my coconut macaroons spread? ›

Macaroons will spread a little when baking, but not a lot. If your macaroons are spreading too much, the coconut mixture might be too warm. You can try chilling the mixture for 20-30 minutes before baking. Also, make sure you don't add too much sweetened condensed milk.

Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.

- Don't try to substitute almond flour with coconut flour in a macaron recipe. Coconut flour is extremely absorbent, so if you simply swap the ingredients, you will end up with cement! - Wait until the macarons form a skin before baking them.

You can use a silicone baking mat, parchment paper, or even a fancy macaron-specific silicone baking mat.

That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet.

Store the Macaroons in a covered container in the refrigerator or they can be frozen. Can be served cold or at room temperature.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.

Product Description. 6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.

The tasty treats were eventually introduced to French royalty in 1533 when Queen Catherine de Medici of Italy married King Henry II of France. Most historians believe that macaroons and coconut macaroons both date back to Italy, likely in the Venice region, before they were transported to other parts of the world.

Which macaron method is best? ›

The Italian macaron method is considered the most stable and reliable type of macaron and is used most by professional pastry chefs because the hot sugar makes the macaron shells stronger and shinier.

What is this? Proper Scottish Macaroons are a potato fondant, dipped in chocolate and coated in coconut. The potato part is quite random but as potatoes are mostly water (about 80%, according to my fact-checking Google search), they actually make a pretty perfect fondant base, alongside of tonne of icing sugar.

Coconut macaroons: Think of the coconut macaroon as a cousin to the above macaroons. These tasty goodies are made with shredded coconut, sweetened condensed milk, eggs, vanilla, and salt. More importantly, they look different from the above two – they often look a little more round and a little lumpier.

Your macaroons won't have quite the same light and fluffy texture, but they'll be much closer — and the coconut mixture will be much easier to work with! Note: Desiccated coconut is often about the same size as shredded coconut, but it's much drier and more brittle.