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Chewy Coconut Macaroons

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kitchenaid.com.au

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Crisp on the outside and deliciously chewy in the centre. The perfect combination with just the right amount of sweetness. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.

Serves:

party (20 or more)

Makes:

25 Macaroons

Collected By:

204

Rated:

Main Ingredient:

Eggs

Difficulty:

Easy

Occasions/Seasons:

Valentine's Day Wedding Weekends Picnic Party Birthday Autumn Easter Father's Day Mother's Day

Related Categories:

Chewy Coconut Macaroons

Ingredients:

Chewy Coconut Macaroons

1 egg yolk and 3 egg whites, at room temperature
1 cup (250g) castor sugar
1 teaspoon finely grated lemon zest
2 tablespoons cornflour or arrowroot
Approx. 3 rounded cups (200g) shredded coconut
1 teaspoon each ground cardamom and cinnamon, combined
Icing sugar for dusting
Cornflour for dusting

Method:

Chewy Coconut Macaroons

For best results use the KitchenAid Platinum Stand Mixer KSM156
Preheat the oven to 150°C (130°C for fan forced). Line 2 biscuit trays with baking paper, dust with cornflour
Attach the flat beater and using the 2.8l bowl, beat the egg yolk on speed 1 with 1/4 cup (60g) of the sugar until just combined. Increase to speed 4 and beat for 3 minutes or until thick and creamy. Set bowl aside
Attach the wire whisk and pouring shield to the mixing bowl. Add the egg whites and remaining sugar. Beat on speed 2 until mixture comes together
Increase to speed 8 and beat 5 minutes or until very thick and glossy. Turn off mixer. Remove the wire whisk and reattach the flat beater to the stand mixer
Add the set aside egg yolk mixture, lemon zest, cornflour and coconut to the meringue. Beat on speed 1 until mixture comes together. Do not over mix
Spoon small flattened tablespoon amounts of mixture onto the prepared trays, allowing for the biscuits to spread slightly
Sprinkle macaroons with the spices and bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake)
Let cool for 5 minutes on trays before transferring to a cooling rack. Dust with icing sugar

Tips & Hints:

The egg yolk mixture and egg white mixture must be beaten separately. If you do not have 2 x KitchenAid mixing bowls, remove the thick egg yolk mixture and set aside. Wash and dry the bowl thoroughly before beating the egg whites with the wire whisk
Do not try to move biscuits from the tray before standing, the bases will firm on cooling
Biscuits keep well for up to 4 days, spice mixture is optional

Product

KitchenAid Platinum Stand Mixer KSM156

The Platinum Stand Mixer is made to perform and built to last. The premium metallic finish and elegant glass mixing bowl will add radiance to any kitchen. Original planetary mixing action ensures thorough ingredient incorporation.

For even more versatility, the attachment hub transforms the mixer into a pasta maker, food grinder, vegetable slicer, sausage maker and much more.

Learn more at KitchenAid.com.au.

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Customer Reviews

Chewy Coconut Macaroons

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Video

KitchenAid Stand Mixer

Video Desc:
The Platinum Stand Mixer is made to perform and built to last. The premium metallic finish and elegant glass mixing bowl will add radiance to any kitchen. Original planetary mixing action ensures thorough ingredient incorporation.
For even more versatility, the attachment hub transforms the mixer into a pasta maker, food grinder, vegetable slicer, sausage maker and much more.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches