Easy Coconut Macaroon Recipe – Oven Bottom Coil Baking

Last Updated on 6 months ago by Neha Deshmukh

Easy Coconut Macaroon Recipe – Oven Bottom Coil Baking

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s both satisfying and relatively easy to whip up. These coconut macaroons are exactly that! I first made these when I was craving something a little different, and honestly, they’ve become a family favourite ever since. Plus, the secret to getting them just right lies in a little Indian oven trick – using the bottom coil! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average macaroons. They’re wonderfully chewy, packed with coconut flavour, and have a lovely golden edge. They’re perfect for a quick afternoon tea, a little something to share with friends, or just a sweet treat for yourself. And the best part? They come together in under 30 minutes! Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make these delightful little bites:

• 2 small eggs
• ½ cup granulated white sugar (approximately 100g)
• A pinch of salt
• ½ tsp vanilla extract (approximately 2.5ml)
• 1 ½ cups unsweetened desiccated coconut (approximately 150g)

Ingredient Notes

Let’s talk ingredients for a sec. The star of the show is definitely the desiccated coconut. Make sure it’s unsweetened – we want to control the sweetness ourselves! I prefer a fine desiccated coconut for a smoother texture, but a slightly coarser one works too.

Now, about that oven bottom coil… this is a technique common in Indian home baking. It helps to give the macaroons a beautifully golden base without over-browning the tops. Don’t worry if you’re not familiar with it, I’ll explain more in the instructions!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, preheat your oven to 180°C (350°F) for about 10 minutes. This gets everything nice and ready.
2. Line a baking tray with parchment paper. If you don’t have parchment, no problem! Just lightly grease the tray with butter and dust it with a little flour. This prevents sticking.
3. In a large bowl, whisk the eggs until they’re nice and frothy. You don’t need to go crazy here, just get them light and airy.
4. Add the granulated sugar and a pinch of salt to the eggs. Mix everything together really well until the sugar is dissolved.
5. Stir in the vanilla extract. A little vanilla goes a long way in enhancing the coconut flavour.
6. Now for the good stuff! Gently fold in the desiccated coconut. You want everything to be well combined, forming a slightly sticky mixture.
7. Using a tablespoon (or a little less, if you want smaller macaroons), drop portions of the mixture onto the prepared baking tray, leaving about 1 inch (2.5cm) between each one.
8. Here’s where the magic happens! Bake at 180°C (350°F) for 15-20 minutes, using the oven’s bottom coil. Don’t forget to rotate the tray halfway through for even baking.
9. After 10 minutes, switch the oven to the top coil for just 1-2 minutes. This will lightly brown the tops of the macaroons. Keep a close eye on them – they can burn quickly!
10. Let the macaroons cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Overmixing can result in tough macaroons.
• If your desiccated coconut is a bit dry, you can add a teaspoon of milk or cream to the mixture.
• For extra flavour, try toasting the desiccated coconut lightly in a dry pan before adding it to the batter.
• The bottom coil is key! It ensures a perfectly baked base.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your vanilla extract to ensure it’s gluten-free as well.
• Adjusting Sweetness: If you prefer a less sweet macaroon, reduce the sugar to ¼ cup. My friend, Priya, always makes hers this way!
• Nut-Free Option: This recipe is already nut-free, which is great for those with allergies.
• Regional Coconut Variations: In some parts of India, they add a tiny pinch of cardamom to coconut-based sweets. Feel free to experiment!

Serving Suggestions

These macaroons are delicious on their own, but they’re also lovely with a cup of chai or a glass of cold milk. They’re a perfect little treat to enjoy any time of day.

Storage Instructions

Store the cooled macaroons in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage – just thaw them completely before enjoying.

FAQs

Let’s answer some common questions:

• What type of desiccated coconut works best for this recipe? I recommend a fine desiccated coconut for a smoother texture, but a medium grind will also work.
• Can I make these without an oven? While the bottom coil method is ideal, you could try making these in an air fryer at a similar temperature, keeping a very close eye on them.
• Why is the bottom coil baking method important? It helps to cook the macaroons evenly, giving them a golden base without burning the tops. It’s a common technique in Indian baking!
• How do I know when the macaroons are perfectly baked? They should be golden brown around the edges and slightly firm to the touch.
• Can I add flavourings other than vanilla extract? Absolutely! Almond extract, rose water, or a pinch of cardamom would all be delicious additions.