Name: Biscoff Coconut Macaroons
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Ingredients: 200 g Desiccated coconut; 1 tsp Vanilla extract; 150 g Biscoff spread (smooth, warmed); 2 Egg whites; 1/4 tsp Salt; 100 g Dark chocolate; 30 g Biscoff spread (smooth); 1 Biscoff biscuit (crushed)

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These Biscoff Coconut Macaroons are a super easy five ingredient biscuit! They're perfect for Biscoff and coconut lovers, and the two flavours go together so well. I've dipped them in smooth dark chocolate and drizzled them with even more yummy Biscoff spread. They are so quick and simple to make, and would be great for a cookie gift box!

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Ingredient Tips & Equipment Information

For the best results, make sure your egg whites are at room temperature before whisking them up.
Don't let your egg yolks go to waste, you can find lots of ideas for leftover egg yolks here.
I dipped the macaroons in dark chocolate, you could use milk chocolate instead, or even white chocolate.
I used a 4.4cm/0.8oz/1.6 tbsp/40 size cookie scoop to portion out the macaroons and create their neat shape.
You need to use the smooth Biscoff spread for this recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Coconut Macaroons

In a mixing bowl, combine the desiccated coconut, vanilla extract and the warmed Biscoff spread. Using an electric mixer, whisk up the egg whites and salt until soft peaks form.

Gently fold the egg whites into the coconut mixture. Ideally using a cookie scoop, portion out the mixture and place onto a lined baking tray. You can also use your fingers to neaten up the macaroons.

Bake for 13-15 minutes until golden. Once fully cool, dip them in melted chocolate. Leave to set. For decoration, drizzle with warmed Biscoff spread and sprinkle with crushed Biscoff biscuit crumbs.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

Macaroon vs. macaron, what's the difference?

A macaroon is made with coconut and egg whites, and sometimes condensed milk. They're often dipped and/or drizzled in chocolate. They are very simple and easy to make! Macarons on the other hand can be trickier to perfect. They are sandwich cookies that come in many different colours and flavours, and they're often seen in the windows of French patisseries. Macarons are made with egg whites, sugar and ground almonds.

Can coconut macaroons be frozen?

Yes, you can freeze the macaroons for up to 3 months. Freeze in a ziploc bag or tupperware box. Put baking paper between the macaroons to stop them from sticking together. Defrost at room temperature.

Can this recipe be made gluten free?

Unfortunately Biscoff spread is not gluten free, so you cannot make this recipe gluten free using Biscoff spread.

Can this recipe be made dairy free?

Yes, the macaroons themselves are already dairy free, all you need to do is make sure the chocolate you dip them in is dairy free. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.

More tips for making the Biscoff Coconut Macaroons:

You could add ½ tsp cinnamon to the mixture for some extra warmth!
I drizzled the macaroons with warmed Biscoff spread, you could drizzle them with melted chocolate instead if you prefer.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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