Coconut Macaroons Recipe: Kokosanki

Kokosanki have lightly crisp tops and soft coconut centres. You only need a few ingredients and a bowl for whipping the egg whites. They are a useful way to use whites left over from another bake.

Ingredients

200 g desiccated coconut
2 egg whites
100 g caster sugar
1 tablespoon potato starch
A pinch of salt

Step-by-step method

Whisk the egg whites with the salt, gradually add the sugar and beat until thick.
Gently fold in the coconut and potato starch.
Spoon portions onto baking paper and bake at 170°C for 15-20 minutes until lightly golden.
Cool on a wire rack.

Time and servings

Time: 35 minutes. Makes about 20 macaroons.

Tips and variations

Do not bake too long, so the centres stay soft.
Make the portions a similar size.
Once cool, the macaroons can be partly dipped in chocolate.

Making the coconut mixture

The bowl and beaters should be clean and dry. Even a little yolk makes whipping difficult, so separate the eggs one at a time into a small dish. Transfer each clean white to the larger bowl. First whisk the whites with the salt, then gradually add sugar once they are noticeably foamy. Beat briefly after each addition. The finished mixture should be thick and glossy.

Add the coconut in batches and fold it in with a spatula, scooping up from the bottom of the bowl. You do not need to preserve as much volume as for a delicate sponge cake, but vigorous stirring can unnecessarily deflate the foam. Sprinkle the potato starch over the surface to help prevent lumps. Once combined, the mixture will be noticeably thicker than the whipped whites alone.

If any dry coconut remains in the bowl, gather it with the spatula and gently fold it in. Do not leave the finished mixture standing for long: portion it onto the tray straight away. Do not substitute whole eggs for the whites, as this changes the texture and the way the mixture whips.

Shaping and baking

Line a baking tray with baking paper. Spoon on portions of the mixture, using a second spoon to slide each one onto the paper. You can also use a small ice cream scoop. Leave space between the portions so hot air can reach the sides. To tidy the shape, lightly dampen your hands and adjust the edges without pressing too firmly.

Preheat the oven before putting the tray in. The stated temperature is for conventional top and bottom heat. Place the tray on the middle shelf and start checking the macaroons before the end of the stated time. The edges and tips should be lightly golden, with soft centres. Small portions brown faster than large ones, so bake similarly sized macaroons together.

After baking, leave them on the paper for a few minutes. They are delicate while warm and may break when removed. Then transfer them with a spatula to a wire rack to cool. If the bottoms still stick firmly, leave them on the tray a little longer. Put them in a container only when completely cool so steam does not soften the surface.

Flavour and serving

Kokosanki are good on their own or with coffee or tea. You can drizzle cooled macaroons with thin lines of melted dark chocolate or dip their bases in it. Place them on paper and wait for the chocolate to set. A little finely grated lemon zest can also be added to the mixture to balance the sweetness of the coconut. Avoid adding much liquid, as a runny mixture is harder to shape on the tray.

If making a larger batch, bake each tray separately and use the same amount of mixture for each macaroon. This makes it easier to judge when they are browned. If the tops darken very quickly, check the tray position and oven temperature. Their appearance is the best guide, as ovens can bake a little differently.

FAQ

Can I use leftover egg whites?

Yes, provided they have been stored properly and contain no yolk.

How should I store them?

Once cool, put the macaroons in an airtight container. Separate the layers with paper, especially if they are coated with chocolate.

Why do my macaroons spread?

The mixture may have been too runny, for example if the whites were not whipped enough. Beat them until thick and gradually fold in the coconut. Portion the mixture only after the ingredients are combined.

Can I bake them without chocolate?

Yes. Chocolate is an optional finish, and the macaroons are good without it.