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      Coconut Macaroons

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      Time30 Min
      DifficultyEasy
      Serves4

      When people think about macaroons, they often think French. Macaroons, however, did not originate in France. They were first made by Italian monks in approximately the 9th century. While most people are familiar with egg white macaroons, this is not how the popular little biscuits were originally made. Egg whites were not involved in the recipe at all but were introduced only later. Macaroons wer ... e actually made with ground almonds. This was the main ingredient in the original eggless macaroon recipe. One of the earliest mentions of using egg whites in macaroons was written in 1725 in an English cookbook. Since the original macaroons were void of the rise given to it by the egg whites, they were adopted by a group of Italian Jews who felt it was a delicious addition to their Passover celebrations. The tradition caught on, and macaroons soon became popular all over Europe. Coconut macaroons first became popular when the French needed to ship coconuts from Sri Lanka in 1890. They could not ship the whole fruits as they would spoil before reaching their destination. This led to shredding them for easier preservation. Eventually, the French chefs used them to create an eggless macaroons recipe whose main ingredient was shredded coconut. The result was so delicious, that coconut macaroons soon became more popular than the original almond-based macaroons.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre570 Cal570 Cal570 Cal570 Cal
      • 6gProtein
      • 47gFat
      • 28gCarbs
      • 10gFibre

      Ingredients

      Dry Grocery

      Dessicated Coconut Powder

      Dessicated Coconut Powder

      1 cup

      Almond

      Almond

      0.75 cups

      Honey

      Honey

      0.25 cups

      Refined Oil

      Refined Oil

      3 tablespoons

      Salt

      Salt

      1 pinch

      Dark Chocolate

      Dark Chocolate

      0.5 cups

      Directions
      1
      Preheat the oven at 160 degree C, spread the almond on the baking tray. Toast the almonds for 5-6 min. Once done, set aside to cool down.
      2
      In a blender jar, add the almonds and pulse blend to make a coarse powder. Do not over grind, scrape the sides in between.
      3
      Preheat the oven at 160 degree C and grease a baking tray with little oil. Set aside.
      4
      In a mixing bowl, combine desiccated coconut, 1/2 cup almond flour, honey, salt and oil. Stir until well combined.
      5
      Use a round spoon or a scooper to scoop batter on a baking tray (a round spoon will help to get the cookie shape). Bake for 20-22 min. Remove from the oven and let it cool down. They will firm up as they cool.
      6
      Meanwhile, melt the dark chocolate and let it cool down at room temperature. As the macaroons are completely cooled down, dip each macaroon into the melted chocolate. Make sure you just coat the macaroon base in chocolate.
      7
      Place the macaroon on baking paper/foil and put it in the fridge for 5-10 min to allow the chocolate to harden. As the chocolate is set, coconut macaroons are ready to eat. Store any leftover macaroons in an airtight container in the fridge.

      Success!

      We hope you had fun making it! Enjoy the meal.

      What is a Macaroon?

      A macaroon is described as a type of cookie that is made from shredded coconut, ground almonds, or other nuts. A coconut macaroon is made from shredded coconut and sometimes dipped in chocolate. They are delicious and easy to make. There are several easy macaroon recipes you can choose from.

      Origin Story: Coconut Macaroons

      Many people make the mistake of assuming that macaroons originated in France. However, according to culinary historians, macaroons can trace their roots back to an Italian monastery in the 8th century. Researchers say that the monks who visited France in 1533 were joined by chefs of King Henry II’s wife who came up with the original macaroon recipe. Later on, two nuns arrived looking for asylum during the French Revolution. These nuns soon started baking and selling scrumptious macaroons to pay for their boarding. They were soon referred to as the Macaroon Sisters. Homemade macaroon recipes made their appearance in recipe books in 1725, in Robert Smith's Court Cookery. This easy macaroon recipe made use of egg whites and almond paste. Over time, the recipe was modified and soon shredded coconut replaced the almond paste to give way to delicious coconut macaroons. The recipe soon found its way across Europe and even became a part of the Passover as it has no leavening or flour. Coconut replaced almond in the macaroon recipe when the French started looking for ways to ship coconut to France from Sri Lanka. Whole coconuts could not make the journey without getting spoilt. This is how desiccated coconut came into being. French chefs soon tried making different dishes and desserts with shredded coconut. This is how the coconut macaroon came about. Today, coconut macaroons are well-known all over the world and are favoured for their mild sweetness and unique taste offered by the shredded coconut. Interestingly, the almond-based macaroons have become the second tier after the coconut macaroons came into being.

      Macaron Vs. Macaroon

      Many people tend to get confused between macaroons and macarons. A macaroon as described earlier is made either from shredded coconut, almond flour, or other nuts. The macaron is a delicacy that is made of two flat, round discs made from egg white and almond flour with a filling like jam or ganache. Although both these desserts have similar spellings, they are pronounced differently. However, they are both delicious in their way.

      Simple Coconut Macaroon Recipe

      If you are looking for an easy macaroon recipe you have come to the right place. Ingredients: 4 egg whites 1 cup of white sugar A pinch of salt 1 teaspoon vanilla extract 3 cups of desiccated coconut ½ cup of dark chocolate ½ tablespoon butter Recipe: Add the egg whites, sugar, and salt to a bowl and whisk well. You can use an electric beater and whip at a high speed until you see medium-firm peaks. In another bowl mix together desiccated coconut and vanilla essence Add this to the whisked mixture and fold it carefully. Drop the batter using an ice-cream scoop onto a greased sheet pan or a pan lined with butter paper. Remember to leave space between the scoops. Bake this in a preheated oven for around 30 minutes at 325 degrees F. Once cooked, allow the macaroons to cool. Melt the butter and the chocolate in a bowl in the microwave. Dip the cooled macaroons in the chocolate and place them in the fridge to allow the chocolate to harden. You can store the delicious macaroons made using this easy coconut macaroon recipe in an airtight container. They can also be frozen in the freezer like Besan Ladoo and Sabudana Kheer

      Nutritional Facts of Coconut Macaroons

      One serving of a coconut macaroon is considered to be one macaroon that is 3 inches in diameter. Let’s take a look at the nutritional content of a homemade macaroon: Calories: 570 Cal Fat: 47 grams Cholesterol: 6.8 mg Carbohydrates: 28 grams Potassium: 141 mg Sodium: 97 mg Protein: 6 grams The coconut macaroon, although high in calories, is also rich in minerals and vitamins. It is a good source of calcium, iron, Vitamin A and C. Unlike other desserts like Chocolate Mousse and Tiramisu the coconut macaroon is not too sweet.

      Coconut Macaroon Variations

      If you would like to change up your easy coconut macaroon recipe, you have come to the right place. Macaroon cookies are made up of mostly coconut, making it easy to make a few modifications. Some of the popular variations that have become popular over the years include adding dried cherries, mini chocolate chips, dried apricots, dried cranberries, dried strawberries, chopped nuts and so on. You can also have fun with some combinations like walnuts and orange zest, white chocolate chips and almonds and so on. All you need to do is, add half a cup of your additional ingredients and add them to the best macaroon recipe.

      Why Opt for Coconut Macaroons?

      One of the best things about the easy macaroon recipe is that it is gluten-free. No flour is added to the recipe, making it a great choice for people who are allergic to gluten. You can store your baked coconut macaroons for up to five days in an air-tight container. You can also make them ahead and store them in a freezer. You can make them ahead of a big party and defrost them overnight for the perfect dessert. Unlike other desserts, it is easy to track how many servings you have had. One serving of a macaroon can come in handy to satisfy our sweet tooth when you are trying to cut down on your sugar intake. There are several easy macaroon recipes available across the internet to try out. Once you find a recipe that works, you can make slight modifications based on your taste palate. Just likeVegan Kheer, you can make changes to a macaroon recipe to make it vegan. The coconut macaroon remains popular to this day. Although it requires few ingredients and can be made easily, it is a favourite among the young and old alike even today.

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