Name: Mary Berry Coconut Macaroons Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large egg whites; 150g caster sugar; 175g desiccated coconut; 1 tsp vanilla extract; 1 pinch of fine salt; 75g dark chocolate (70% cocoa), broken into pieces

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Mary Berry coconut macaroons are crisp on the outside, chewy at the centre, and richly flavoured with toasted desiccated coconut. Each bite has a slight golden crust that gives way to a soft, moist interior with a delicate sweetness that is never cloying. A thin drizzle of dark chocolate underneath each macaroon adds a subtle bitterness that balances the coconut beautifully.

This version of the recipe is reliable for beginners because it uses minimal ingredients and requires no special equipment beyond a bowl and a baking tray. Whether you are baking for an afternoon tea spread, a school bake sale, or a weekend treat, these macaroons fit naturally into any occasion. From start to finish, they are ready in around 35 minutes.

Ingredients

For the macaroons

2 large egg whites
150g caster sugar
175g desiccated coconut
1 tsp vanilla extract
1 pinch of fine salt

For the chocolate base

75g dark chocolate (70% cocoa), broken into pieces

How to Make Mary Berry Coconut Macaroons Recipe

Preheat the oven: Set the oven to 170C (150C fan, Gas 3) and line a large flat baking tray with non-stick baking paper. A lined tray prevents sticking without the need for greasing, keeping the bases clean and even.
Whisk the egg whites: Place the egg whites and the pinch of salt into a clean, dry bowl. Whisk with a hand whisk or electric whisk until the whites form soft peaks. They should look white and glossy but should not be stiff or dry.
Fold in the sugar: Add the caster sugar one tablespoon at a time, folding gently between each addition. Continue until all the sugar is fully incorporated and the mixture looks smooth and slightly thickened.
Add the coconut and vanilla: Tip in the desiccated coconut and add the vanilla extract. Fold the mixture together until the coconut is evenly coated and everything is combined into a firm, slightly sticky mixture. Avoid over-mixing, as this can make the texture dense rather than light.
Shape the macaroons: Using two dessertspoons or damp hands, shape the mixture into small rounded mounds, each roughly the size of a golf ball. Space them about 3cm apart on the prepared tray. Dampen your hands slightly if the mixture is sticky, as this helps to give each macaroon a neater shape.
Bake until golden: Place the tray on the middle shelf of the oven and bake for 18 to 20 minutes, until the macaroons are a pale golden colour on the outside with a lightly toasted finish on the peaks. The centres will still feel slightly soft to the touch when they come out, but they firm up as they cool.
Cool on a wire rack: Leave the macaroons on the tray for five minutes before transferring to a wire rack. They need time to set before being moved, otherwise they may lose their shape or crack at the base.
Melt the chocolate and finish: Place the dark chocolate pieces in a heatproof bowl set over a pan of barely simmering water. Stir gently until fully melted and smooth. Dip the flat base of each cooled macaroon into the chocolate, then place them base-down on a sheet of baking paper. Leave to set at room temperature for around 20 minutes until the chocolate is firm.

Tips for the Best Mary Berry Coconut Macaroons

Why are my coconut macaroons spreading flat on the tray instead of holding their shape?

The mixture is likely too wet, which happens when the egg whites are under-whisked. The whites need to reach soft peaks before the sugar is added. If the mixture still feels too loose after folding in the coconut, add an extra tablespoon of desiccated coconut and allow the mixture to rest for two minutes before shaping.

Why do my macaroons come out dry and crumbly rather than chewy?

Overbaking is the most common cause. Coconut macaroons should come out of the oven while the centres still feel slightly soft. The residual heat continues to cook them on the tray, so pulling them one to two minutes early gives a chewier result than leaving them in until they feel fully firm.

How do I stop the coconut from burning on top during baking?

Position the tray on the middle shelf, never the top. If the coconut peaks are colouring too fast during the final few minutes, lay a single sheet of baking paper loosely over the tray to deflect direct heat while the centres finish baking through.

Why is my chocolate base streaky or bloomed once it sets?

Blooming, which appears as a grey or white streaky surface, happens when the chocolate overheats during melting. Keep the water beneath the bowl at a gentle simmer rather than a rolling boil, and remove the bowl from the heat as soon as the chocolate is three-quarters melted, then stir until fully smooth using the residual warmth.

Why do the macaroons stick to the baking paper when I try to lift them?

This usually means they were moved too soon after baking. Allow them to cool on the tray for a full five minutes before transferring. If they still stick, the baking paper may be a lower-quality brand. Silicone-coated non-stick paper releases more cleanly than standard greaseproof paper.

Serving Suggestions

Arrange on a tiered cake stand alongside finger sandwiches and scones for a classic afternoon tea spread.
Serve with a cup of strong Assam or Earl Grey tea, as the tannins in the tea cut through the sweetness of the coconut.
Dust lightly with icing sugar just before serving to add a delicate, snowy finish for a more elegant presentation.
Place on a sharing board with sliced fresh mango and pineapple for a tropical-themed dessert platter.
Pack into a cellophane bag tied with ribbon as a homemade edible gift, as the macaroons hold their shape well for transport.

Storage

Room Temperature

Store in an airtight container at room temperature for up to four days, keeping layers separated with sheets of baking paper to prevent them from sticking together.

Refrigerator

The macaroons can be kept in an airtight container in the fridge for up to one week. Remove them from the fridge at least 20 minutes before serving, as eating them straight from the cold makes the texture denser and mutes the coconut flavour.

Freezing

Freeze the macaroons in a single layer on a tray until solid, then transfer to a freezer-safe container or zip-lock bag, separating layers with baking paper, for up to two months. Defrost at room temperature for around one hour before serving, and do not re-freeze once thawed.

Nutrition

Calories: 112 kcal
Carbohydrates: 13g
Protein: 1.5g
Fat: 6g
Saturated Fat: 5g
Sodium: 28mg

Nutrition values are estimates and may vary depending on the specific ingredients used and serving size.

FAQs

Can I use sweetened desiccated coconut instead of unsweetened?

Yes, but the macaroons will be noticeably sweeter. If using sweetened coconut, reduce the caster sugar by 25g to keep the overall sweetness balanced. The texture will remain largely the same.

Can I make these coconut macaroons without chocolate?

Absolutely. The chocolate base is optional and the macaroons are perfectly complete without it. For a simple finish instead, press a single glacé cherry onto the top of each mound before baking, which is a traditional British variation on the recipe.

Can I make coconut macaroons ahead of time for a party?

Yes, these macaroons are well suited to making a day in advance. Bake and cool them fully, then store in an airtight container at room temperature overnight. Add the chocolate base on the day of serving so it remains glossy and fresh-looking.

Can I use milk chocolate instead of dark chocolate for the base?

Milk chocolate works, though the result is sweeter overall. White chocolate is also an option and creates a striking visual contrast against the golden macaroon. Whichever chocolate you choose, melt it gently to avoid it seizing or becoming grainy.

Can I double this recipe to make a larger batch?

Yes, this recipe doubles well. Simply whisk two sets of egg whites in separate bowls and combine them with doubled quantities of the remaining ingredients. Bake in two batches on separate trays rather than overloading one tray, as crowding prevents even airflow and affects the colour of the finished macaroons.

Conclusion

Mary Berry coconut macaroons are a rewarding bake that delivers impressive results with very few ingredients. The combination of crisp golden exterior, chewy coconut centre, and a thin layer of dark chocolate makes them a crowd-pleasing treat that suits everything from a casual weekday bake to a carefully prepared afternoon tea. This recipe makes approximately 16 to 18 macaroons, enough to fill a generous plate for sharing or to box up as a thoughtful homemade gift.

If you found this recipe straightforward and enjoyable, share it with someone who would appreciate a simple, reliable coconut bake. Leave a comment below to let us know how yours turned out, whether you kept the glacé cherry topping or went with the chocolate base. For another classic bake with warming spice and a beautifully sticky crumb, you might also like the Mary Berry Sticky Ginger Cake Recipe.