Coconut Macaroons

Chewy coconut-based treats with a milk chocolate dipped finish.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Golden syrup.

Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 12. For a different number, use the amounts in the table above.

1. Preheat the oven to 180C (160C fan, gas 4). Line a baking tray with parchment paper and set aside.
2. In a large bowl, combine the desiccated coconut and caster sugar. Mix well to combine.
3. In a separate bowl, whisk the eggs and golden syrup together until smooth. Pour this mixture over the coconut and sugar, and mix gently until the coconut is well coated. The mixture should look like wet sand.
4. Using your hands, shape the mixture into 12 small balls, about 1.5 inches in diameter. Place them on the prepared baking tray, spacing them apart.
5. Bake in the preheated oven for 15-18 minutes, or until the macaroons are golden at the edges and a skewer inserted into the centre comes out clean.
6. While the macaroons are baking, melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Allow the chocolate to cool slightly, then drizzle it over the macaroons once they have cooled completely.
7. Allow the macaroons to cool completely on the baking tray, then transfer them to an airtight container or tin. Store them in a cool, dry place for up to 5 days.

Tips

• To make these macaroons cheaper, you can use a mix of desiccated coconut and shredded coconut. Just make sure to use the same total weight.
• These macaroons can be stored in an airtight tin at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months.
• You can freeze the macaroons either as dough balls before baking or as baked macaroons. To freeze as dough, shape the mixture into balls and place them on a tray lined with parchment paper. Freeze for up to 3 months. To freeze as baked, cool the macaroons completely, then transfer them to an airtight container or freezer bag. Freeze for up to 3 months. Defrost in the fridge overnight and eat within 24 hours.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Caster sugar · about 850g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs.
• Golden syrup · about 297g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Fudgy Milk Chocolate Brownies, Gingerbread Men.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).