Coconut Macaroons

Make sure there is no egg yolk in the whites, even a small amount of yolk can prevent stiff peaks forming. It's also important to make sure the bowl and beaters are dry and free from any grease or oil. Room temp whites whip better, so let them sit out of the fridge for 20 minutes before whipping. The last tip is to add the sugar gradually, as adding it too quickly can interfere with your peaks.

To make your coconut macaroons less chewy, you can bake them for a shorter period. The recipe suggests baking for 15–20 minutes, so try sticking to the lower end of that range. Additionally, you might reduce the amount of coconut slightly, as a higher ratio of egg whites to coconut will generally result in a lighter, less chewy texture.

Yes, you can make these coconut macaroons without a stand mixer. All you need is an electric hand help mixer. Failing that you can give yourself a good workout with an old school hand held egg beater or whisk. Call in your kids or flatmates to share the load.

If your coconut macaroons spread too much during baking, make sure your egg whites were beaten to stiff peaks before folding in the coconut, as under-whipped whites can lead to spreading. Additionally, ensure your baking tray is cool before dropping the batter onto it. Placing your macaroons in the fridge for about 10 minutes before baking can also help them hold their shape better.