Enjoy delicious Coconut Macaroons made with just 3 gluten-free ingredients. Simple, tasty, and perfect for any occasion!
Deliciously Simple Treats for Everyone!
Coconut macaroons are a delightful treat that can be made in both small and large batches. For a small batch, you’ll need 200 grams of egg whites, 215 grams of sugar, and 750-800 grams of shredded coconut. If you’re looking to make a larger batch, simply scale up the ingredients to 600 grams of egg whites, 630 grams of sugar, and 1850-2200 grams of shredded coconut. The ratio is simple: equal parts sugar and egg whites, plus about three parts coconut. This flexibility allows for adjustments based on personal preference, ensuring that each batch turns out uniquely delicious.
The preparation of coconut macaroons is straightforward. Start by placing the egg whites and sugar in a bowl and beating them until they hold stiff peaks. Next, gently fold in the shredded coconut with a spatula. After scooping the mixture onto a parchment-lined sheet tray, freeze them overnight. When ready to bake, place the frozen macaroons in an oven preheated to 300°F and bake until they are darkly toasted, usually taking 15 to 30 minutes. A key tip for achieving the perfect ball shape is to overfill the ice cream scoop and then pack it tightly with your hands, ensuring they hold their shape during baking.
Indulge in Sweet Simplicity: Just Three Ingredients to Coconut Bliss!
All right welcome back uh today we’re going to do coconut macaroons probably going to be the easiest thing on this channel that we make um it’s only three ingredients super quick and easy um it’s also gluten-free I love to have this one in my back pocket uh I throw my coconut macaroons out quite often I mean out in the case not out in the trash and uh.
Yeah people go pretty at for them so we can drizzle some chocolate on them we can make them all fancy um and let’s just hop in it uh first thing I’m going to mention I like to make them a little bit smaller uh you can use a blue scoop uh blue Scoops like a 2 O scoop right but I prefer um the red one and 3/4 I believe it is one and.
A3 um and or the purple uh which is 3/4 of an ounce um I find if you make them any bigger than the 2 oz blue Scoops um they take too long to bake and get too dark on the outside prior to cooking their Center because we do have to bake them Frozen always uh the recipe will be below uh I’m put it on Etsy for a buck get a bunch of traction every time I.
Sell one uh so that’d be cool otherwise it’ll be free as always um subscribe like suggest what you would like to see next and we’re going to jump in it if you’re in a shop aspect uh I really like buying the shredded sweetened coconut nut from Cisco um can’t really find exactly that so it’s going to be the flakes right that I found at the store.
One of the most important things you’re going to need a really clean Bowl um no joke probably just go rinse it out go wash it if there’s any like fat contact or anything in here when we’re whipping up our egg whites um it’s going to it’s not going to whip up properly um same thing as when we are separating our eggs if we get any yolk in there we got to.
Get it out and all you do there a little tip is uh after you know you crack your egg and you got the egg show you can like scoop that little bit of egg yolk out of there you don’t have to throw it all the way okay I’m going to be making a really small version of this well small I say here uh normally I bang out like 5 700 of them at work and they.
Freeze pretty much indefinitely and just pull them as needed um so we’re going to do a smaller recipe here obviously so we need uh 200 g of egg whites okay one of the biggest things uh for whipping up egg whites right is to make sure that we don’t get any fat content in here uh as in like yolk right CU then it’ll never whip it’ll take.
Forever so uh quick little tip is uh if you get just like a little Dash in there instead of like throwing away all the egg white right just use half of a broken egg and just go ahead and scoop it out here like this so if something even that small that little little bit of yolk will ruin this so all we want to do is just go ahead and take a yolk I.
Mean a shell and just scoop it on out okay so it’s pretty much equal part egg white and sugar so no matter what kind of batch you make so normally out like on the slope or wherever I’m working I’ll do like a 600 to 600 and like 17 18800 g of sugar I mean of uh coconut but um you want to do just a little bit more sugar than your egg.
White right so like here I don’t have exactly 200 g which is fine um I got 223 so here I’m going to put just a hair over sugar um and I find that when you put just a little bit more sugar in it it helps hold that stiff peak when we go and fold in all of our coconut so for my 223 my 220 I’m going to put 230 g of sugar in there just a little bit over so.
Like for a big big batch at work when I do 600 gam of whites I normally do like 630 g of sugar so like just a little bit over wait so that’s uh that’s 230 G to my 223 G of egg whites perfect um now uh I know some people are going to be like oh I normally double boil boil it to break down the uh the.
Sugar and I used to do that but I find now like when you just over whip it and do a stiff peak um it actually comes out a little bit fluffier than dense when I used to double boil it so now I don’t so all we’re going to do now is we’re going to go ahead and whip it uh until it’s a stiff peak slightly over uh whipped and I’ll show you here now if you don’t have.
A kitchen aid you can always use a hand mixer and just beat the living egg white out of it okay this would be more of a soft Peak as you can see it falls over right we want this like a really stiff o almost overbeat Peak so we’re going to let this scale for a little bit.
Longer okay this is what we’re looking for really nice stiff peaks see that it’s not falling over I can wiggle it a little bit still stands tall nice okay so now that it’s at a stiff peak really nice mering right still holding tall okay so normally for this it would be.
About 550 gram of coconut but it’s more to feel right because we want more coconut to our mering to hold up now that might sound confusing but I promise you as you add it and fold it in and the consistency of it uh it it’ll it’ll totally make sense once you do it but I’m going to go ahead and walk you through it right now we’ll.
Put the camera on it and see it okay now there’s 550 now as I fold it in um you’re going to see okay you see this see how the it’s just too much egg white to this uh you see this is just too wet so we need to add a lot more coconut see you see how it’s starting to thicken up there right see how it’s not like.
Falling back over and it’s holding it that’s more what we’re looking for it’s still a little wet I might add a little bit more okay see how this is nice and thick now this is exactly what we’re looking for right here okay forgive me that was like way closer to 800 than 550 uh like I said when I.
Normally make this in big large batches uh we buy a 20 PB a 25 lb box of shredded coconut from Cisco um and I just I just grab big handfuls and throw it in there and just mix it cuz I got a big 20 qu bowl 30q bowl right okay now what we got to do is scoop it and let it freeze um I find normally it needs to freeze overnight um but just at.
Least until it’s like rock hard so probably overnight uh don’t get too tempted okay uh so last thing here um when we scoop them this is really important right so you can’t just like scoop like a normal cookie and press it against because when we go it’s going to be like too.
Uncompact and not tight and then when we bake it it’s going to fall apart right so like that does not like look good so what we got to do right is when we scoop them you over scoop it and then with your palm push it in and then I’ll scoop this like the the side bits on top and then push it back in and really pack it in right so now we got a nice.
Formed coconut macaroon versus like one that’s going to fall apart and look like gross so right so scoop way over scoop compact compact there you go okay yeah that’s it we got about 31 of them uh took us less than 20 minutes to throw this together uh these will freeze like I don’t want to say.
Indefinitely but uh normally I’d bang out like 700 800 of these uh and then just a once a month just one day knock them all out and then freeze them for like four or five weeks and just pull as needed um so I’m going to go pop these in the freezer and once they’re completely Frozen we’ll bake them off and we’ll see the finished.
Product okay uh I let these freeze overnight uh now I’ve preheated my oven to 300 we want to bake this at a low temp till they’re nice dark brown and bake as many as you want they hold for about 2 or 3 days after being baked pretty well um and whatever you don’t use just pop back in the freezer so I’m going to go ahead and Bake Off six six.
Eight of them um I’m going to start with 15 but they’re probably going to take about like 20 22 minutes okay it’s been 15 minutes uh they still need like another 7 to 10 uh remember every oven’s different uh but you’ll see the end product and we’ll go with that but yeah roughly 20 to 25 minutes okay so uh these took a lot.
Longer than I’ve ever had to bake them before I’ve never not made them in like an industrial convection oven um but yeah this is what we’re looking for nice and toasted on top as you can see and on bottom as well um so if you’d like uh you can top them with chocolate um that’s what I’m going to do let them cool all the way first.
And um if I was do like a big large batch when I bake off like a hundred of them at a time I’ll take the time to temper some chocolate but what you can do is just take a pastry bag fill it with some chocolate and put it in the microwave and interval uh put it in intervales of 10 seconds cuz if you put it for too long right the chocolate will.
Bloom and burn so and you don’t want that obviously so um yeah so that’s what we’re looking for so yeah don’t forget to subscribe follow all the YouTube things and uh enjoy your glutenfree coconut macaroons uh so like I said melt your chocolate on 10c intervals is in the microwave um and then I like to just.
Take off just a little little tad bit uh instead of a big amount I feel like the smaller it is the more like fancy it looks right so here we go and there you are enjoy
