Description
These easy Biscoff coconut macaroons are chewy, golden, and dipped in rich dark chocolate for the ultimate cookie treat.
Ingredients
For the macaroons:
200 g desiccated coconut
1 tsp vanilla extract
150 g Biscoff spread (smooth), warmed
2 egg whites
1/4 tsp salt
For decoration:
100 g dark chocolate
30 g Biscoff spread (smooth)
1 Biscoff biscuit, crushed
Instructions
Preheat the oven to 150°C Fan / 300°F / Gas Mark 3. Line baking tray(s) with baking paper.
Warm the Biscoff spread in the microwave for 20–30 seconds.
In a bowl, combine the desiccated coconut, vanilla extract, and warmed Biscoff spread.
In a separate bowl, whisk the egg whites with salt until stiff peaks form (approx. 4 minutes with electric mixer).
Gently fold the whisked egg whites into the coconut mixture.
Using a cookie scoop, portion the mixture onto the prepared tray. Neaten edges with fingers if needed.
Bake for 13–15 minutes, or until macaroons are lightly golden. Allow to cool completely.
Melt the dark chocolate in the microwave (30 sec, then 10 sec bursts, stirring between).
Dip the bottoms of the macaroons into melted chocolate, place on parchment, and allow to set.
Warm Biscoff spread again and drizzle over macaroons. Sprinkle with crushed Biscoff biscuit.
Store in an airtight container in a cool place. Lasts 3–7 days or can be frozen.
Notes
Use room temperature egg whites for best volume.
Swap dark chocolate for milk or white, if preferred.
A cookie scoop helps make uniform shapes (~1.6 tbsp per scoop).
Only use smooth Biscoff spread for the best texture.
Weigh ingredients with digital scales for the most accurate results.
Use proper measuring spoons—not regular eating spoons—for teaspoon/tablespoon measurements.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
