Coconut Macaroons (Bakery Coconut Cookies)
کوکونٹ میکرونز (ناریل کے بسکٹ)
Coconut macaroons are the little golden-peaked mounds sold in glass jars at Pakistani bakeries: crisp on the outside, soft and chewy inside, sweet and fragrant with coconut. Unlike French macarons, they need no special skill. Desiccated coconut is mixed with whipped egg whites and sugar, piped or spooned into mounds and baked until the tips turn golden. They're naturally gluten-free and keep well for a week.
- ⏱ Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Easy
- Serves 20
Method
Tap a step when it is done.
Heat the oven to 160°C and line a tray. Whisk the egg whites with the salt until foamy, then gradually add the sugar and whisk until thick and glossy.
Fold in the coconut and vanilla until evenly mixed. Rest for 10 minutes so the coconut absorbs moisture.
Pipe or spoon into small peaked mounds on the tray, top with half a cherry if you like, and bake for 18–20 minutes until the tips and bottoms are golden.
Cool completely on the tray before lifting off.
Kitchen notes
Make sure the bowl and whisk are completely clean and grease-free, or the egg whites won't whip.
Use the leftover egg yolks for custard, keşkül or kazandibi.
Dip the cooled bottoms in melted chocolate for a richer version.
The jar on the bakery counter
Coconut macaroons are a favourite in Pakistani bakeries, usually sold loose from big glass jars next to nankhatai and zeera biscuits. Their golden peaks and chewy centres make them a popular choice for tea trays and children’s lunchboxes.
Simple meringue, lots of coconut
The base is a simple meringue of egg whites and sugar, which binds the coconut and gives a light, crisp shell. Resting the mixture for a few minutes before baking lets the dry coconut soak up moisture, so the inside stays chewy rather than dry.
Gluten-free and easy
With no flour at all, coconut macaroons are naturally gluten-free, and they’re a good way to use up spare egg whites. Desiccated coconut is sold in every supermarket around the world.
Serving
Serve with tea or coffee, or pack them in a tin as a gift. They’re a good last-minute bake for unexpected guests.
Questions people ask
Are they the same as French macarons?
No. French macarons are delicate almond meringue sandwich cookies. Coconut macaroons are simple, chewy coconut mounds.
Can I use fresh coconut?
Freshly grated coconut works but is wetter; reduce to 2 cups and bake a few minutes longer.
How long do they keep?
A week in an airtight tin at room temperature.
Nutrition (estimate, per serving)
- Calories
- 90
- Protein
- 1 g
- Fat
- 5 g
- Carbs
- 10 g
