Macaroons

 

🥥 Coconut Macaroons (with Optional Oat Flour)

Servings: ~16–18 macaroons
Prep time: 10 mins | Cook time: 12–16 mins

📝 Ingredients

• 4 egg whites (about 120 g)

• 150–160 g (≈2 cups) unsweetened shredded coconut

  • NZ note: If using desiccated coconut (finer/denser), start with 150 g (≈1½ cups) and add more only if the mix looks wet

• 30–45 g (2–3 tbsp) honey or maple syrup

• 1 tsp pure vanilla extract

• Pinch unrefined sea salt

• Optional: 15–30 g (2–4 tbsp) oat flour — for a more tender/cakey texture

👩‍🍳 Method

1. Prep the oven
   Heat oven to 170 °C (fan 160 °C). Line a baking tray with baking paper.

2. Whisk the whites
   In a clean bowl, whisk egg whites with salt to soft peaks (about 30–90 sec with beaters or a balloon whisk).

3. Sweeten & flavour
   Warm honey 10–15 sec so it flows. With the mixer on low, drizzle in honey and vanilla until just combined.

4. Fold in dry ingredients
   Gently fold in coconut (and oat flour, if using). The mixture should clump when pressed, not be crumbly.

   • If too dry: add 1–2 tsp water or a little extra honey.

5. Shape
   Scoop heaped tablespoon portions and press into compact mounds. For tidy domes, lightly wet your hands before compressing.

6. Bake
   Bake 12–16 min until edges are golden and bottoms lightly browned. Cool completely to set.

🔧 Texture Tweaks

• Chewier: Use 45 g (3 tbsp) honey; bake until just golden.

• Crispier edges: Use 30 g (2 tbsp) honey; bake to deeper gold.

• More coconut-forward: Skip oat flour.

• More tender/cakey: Add 15–30 g oat flour.

🌟 Optional Upgrade

Toast half the coconut at 150–160 °C for 4–6 min before mixing for a deeper, nutty flavour.

📦 Storage

• Airtight container: 3–4 days at room temp

• Freezer: up to 2 months