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Cocoanut Macaroons

A sweet treat made by folding desiccated coconut into meringue and baking until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoanut Macaroons

Why it works: Coconut and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,223 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cocoanut Macaroons

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the meringue

  1. Prepare the meringue paste according to the instructions for Cream Meringue No. 3.

Shape and bake

  1. Once finished, fold in the desiccated coconut.

  2. Drop pieces the size of a walnut onto a greased baking pan.

  3. Bake in a moderate oven at 350°F (175°C) until lightly browned.

  4. Allow to cool on the pan before removing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coconut + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,223 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Desiccated coconut
Provides the chewy texture and toasty flavour that define the macaroon.
Meringue paste
Binds the coconut and sets into a light, airy structure in the oven.

The step that matters

Baking until lightly browned. Baking long enough to brown lightly drives off moisture and sets the outside, giving a crisp shell over a chewy centre. Pulling them too early leaves them soft and pale, while overbaking dries them out and makes them hard.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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