Coconut Macaroons
French congolais — not the almond macaron, but a rustic coconut mound: whisked egg white and sugar folded through desiccated coconut and baked until the peaks turn deep gold.
About this dish
Congolais appeared in French patisseries in the early 20th century, named for coconut's colonial-era association with the tropics rather than any real link to the Congo. It became a bakery-case regular precisely because it needs no special equipment — just egg whites, sugar and coconut, mounded and baked.
- Vegetarian
- Gluten-free
- Lactose-free
- Not vegan because of Eggs
Ingredients
- 3largeEggs
- 180gCaster sugar
- 1tspVanilla extract
- 300gDesiccated coconut
Instructions
Whisk the egg whites with the sugar until frothy and pale.
5 minTip: You're not building a meringue here — just enough air to bind the coconut without the mounds collapsing.
Fold in the vanilla and the desiccated coconut until every strand is coated.
5 minTip: Fold rather than stir: beating out the air you just built makes a denser, tougher macaroon.
Mound tablespoons of the mixture onto a lined tray, pressing each into a tight peak.
2 minTip: A loose mound spreads flat in the oven; squeeze it firm and it holds its shape.
Bake until the peaks are deep golden and the base is set.
18 minTip: Watch the tips, not the base — the coconut on top colours fastest and tells you when they're done.