• Sez

Coconut Rum Macaroons 🥥

After baking chocolate fondants, I had 2 egg whites leftover and was desperate to use them in baking something I've never baked before. I also had lots of desiccated and dried coconut in my cupboard so I thought the perfect way to use these ingredients would be to bake Coconut Macaroons. If you've never had them before, they are basically little soft and chewy sweet treats which goes really nicely with melted chocolate on top. I'm not sure if it's because we're in quarantine, but I also decided to add some rum because coconuts always need rum right?! Right. Milk chocolate also pairs very well with rum so that is another reason why I just had to add rum into these coconut treats. They were so easy to make so hope you try this recipe out one day when the sun is shining!

Serves: 20-22 pieces

Difficulty: Level 0

Wow factor: ⭐⭐️⭐️⭐


  • 300gr desiccated coconut (if you have dried coconut, you can pulse this in a blender or food processor for 5-10 seconds to make desiccated coconut too)

  • 150gr condensed milk

  • 1tsp vanilla extract

  • 2 egg whites

  • 1/4tsp sea salt

To decorate

  • 100gr milk chocolate, chopped into small pieces

  • 1/2 shot glass of rum - more if you'd like it to be more alcoholic


  1. Pre-heat oven to 160 degrees. Prep baking tin with a silicone mat or baking paper.

  2. In a large bowl, add coconut, condensed milk and vanilla extract. Incorporate well using a spatula.

  3. In another bowl, whisk your egg whites using an electric mixer until they form stiff peaks. Add the salt when the peaks have formed. Turn it upside down, and if it doesn't slip then it's ready!

  4. Now add the egg whites into the coconut, using your spatula to fold the ingredients in.

  5. If you have an ice cream scooper, you can scoop the coconut mixture on to your baking tray. They look quite big but it's okay! Make sure to leave at least 3 cm between each macaroon.

  6. If you don't have an ice cream scooper, you can use 2 spoons or use your hands to roll them into balls.

  7. Pop them into the oven, middle rack, for 15-20 minutes. If they start going dark too quickly, just turn down the heat a tiny bit. You want them to have a nice golden colour.

  8. When they are ready, take them out and let them cool completely.

  9. For the rum chocolate drizzle, all you need to do is melt the chopped up milk chocolate either over bain-marie, or pop them into the microwave in 20 second intervals until they melt.

  10. Once the chocolate has melted, add your rum and mix well using a spatula. The colour of the chocolate might change and become darker but that's fine! Taste the chocolate to ensure it's rummy enough for you. If it's too strong just melt some more chocolate in a separate bowl and add that in. Don't pop the bowl full of rum into the microwave as that might burn off the alcohol!

  11. Transfer macaroons to a cooling rack and drizzle the chocolate all over them. You can now pop them in the fridge for 10 minutes before serving.

Hot tip: No condensed milk? Feel free to use caster sugar instead. You might need 200gr though, but try 150gr first to see if it is sweet enough or not for you.
As for the chocolate drizzle, you can use dark chocolate too. I think milk would be way too sweet for this but if that is what you want, then try it out for yourself!
Storage: You can freeze them for up to 3 months or around 1 week in an airtight container in room temp. If you store them in the fridge, they will last about 1 month.

#SezPK #SezPKuarantine #CoconutMacaroons 👩🏻‍🍳

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