These Coconut Macaroon Cookies are filled with old-world charm + a cherry in the middle! They’re not like the classic meringue macaroons you would find in a bakery (although you can find them in Greek bakeries). Instead, they’re made in a more homey fashion like your mom, aunt or grandma would do. Which means easier, quicker, and on a budget!
THE INGREDIENTS ⬇
How To Make These Easy Coconut Macaroons
All you basically have to do is whisk the eggs along with the sugar, and vanilla extract over a Bain Marie (double boiler) until foamy and thickened. Then mix with the remaining ingredients.
Grab a teaspoon, and lay spoonfuls of the mixture, on a parchment paper-covered sheet pan. No need to use a piping bag, to try and give them a perfect shape or anything. Place a cherry in the center, and bake for about 15 minutes. Now it can’t get easier than that right?
Using A Bain Marie…
Does the Bain Marie process sound intimidating? French cooking glossary always sounds fancier then it is (trust me). It doesn’t make things more difficult, on the contrary, it makes things easier.
For one, the eggs don’t get heated directly so you won’t burn them. Secondly, you can have an exact heating temperature, by using an instant-read thermometer to check the temperature of the water (which should be 97°C / 206.6°F because we don’t want the water to be boiling). And thirdly it’s just a bowl over a simmering saucepan with water now how fancy is that?
You Can Check This Easy Wiki How Tutorial If You Never Made A Bain Marie Before
Not much of old-world charm in using a Bain Marie and a digital thermometer huh? You wouldn’t want to do it the Authentic Greek way though… Where they heat the eggs directly in the pot for this recipe. Using the Greek-worshipped-technique “by the eye”.
–Hey, Yiayia on what temperature do you cook this? – Oh, I don’t know I do it “by the eye”… –Hey mum, how much of this ingredient do you add? –Oh, I don’t know I do it “by the eye” …
And that’s how you never manage to get a recipe out of a Greek! Well, except me of course… And miraculously the “by the eye” technique always works (for them).
OTHER GREEK COOKIES TO TRY:
- Healthy Walnut Cookies With Olive Oil & Honey (Sugar-Free)
- Grape Molasses Cookies Moustokouloura
- Cinnamon Cookies Filled With Whipped Honey Butter (Sugar-Free)
One downside with these coconut macaroon cookies though is the fact that they don’t keep long. They’re all so nice and crunchy on the outside, and soft and chewy on the inside right as they get out of the oven. But tend to lose their crispness the more they sit.
My advice? Make them early in the day. Their flavor is so good, they won’t make it through the night! Otherwise, cool completely on a cooling rack and store in an airtight container.
You can also store in the freezer for up to a month once they’re completely cool.
Easy Coconut Macaroons – Indokarida
- 4 eggs
- 60 grams / 2.1 oz sugar
- 1/2 teaspoon vanilla extract
- 110 grams / 3.8 oz desiccated coconut
- 2 tablespoons cornstarch
- 2 tablespoons butter melted
- a pinch of salt
- 16 glace cherries
- In a small bowl mix together, the coconut, cornstarch, and pinch of salt. Set aside.
- Create a Ben Marie. Half fill a small saucepan with water and bring to a simmer over medium heat. Make sure the temperature reads 97°C 206.6°F on an instant-read thermometer.
We don't want the water to boil, just simmer.
- In a small bowl that fits the saucepan without touching the water, whisk together the eggs and vanilla extract. Place bowl on the saucepan add the sugar and whisk constantly for 5 minutes or so until the eggs get foamy and thickened.
- Remove from heat, and pour into the flour mixture. Add the melted butter and stir well. Let the mixture stand for 15 minutes.
- Preheat oven to 170°C / 338°F.
- Cover your ovens tray or sheet pan with a piece of parchment paper. Using a small teaspoon, place spoonfuls of the mixture in order to create round-like cookies.
- Place the glace cherries in the center of each and bake for approximately 15 minutes, or until nice and golden on top.
- Transfer cookies on a cooling rack to cool.
- Store in an airtight container for 2-3 days or in the freezer for up to a month.
You May Also like – Coconut Semolina Cake (Revani)
A moist, syrup-soaked coconut cake that’s feathery and refreshing!