Biscoff Coconut Macaroons

Easy coconut biscuits packed with Biscoff spread and dipped in dark chocolate!

Course Dessert

Cuisine European

Keyword Biscoff

Prep Time 15

Cook Time 15

Decorating time 10

Total Time 40

Servings

Calories 169kcal

Author thebakingexplorer

Pre-heat the oven to 150C Fan/300F/Gas Mark 3 and line a large baking tray, or several baking trays with baking paper
Warm the Biscoff spread in the microwave for 20-30 seconds. In a mixing bowl, combine the desiccated coconut, vanilla extract and the warmed Biscoff spread
Using an electric mixer with the whisk attachment, whisk up the egg whites with the salt until stiff peaks form. This took about 4 minutes in my mixer on speed 7
Add the egg whites to the mixing bowl and gently fold them into the coconut mixture
Ideally using a cookie scoop, portion out the mixture into rounds and place on the baking tray. Use your fingers to neaten up the portions if needed
Bake for 13-15 minutes until the macaroons are starting to colour golden. Remove from the oven and leave to cool fully
Melt the dark chocolate, I do this in the microwave, blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
Dip the base of the macaroons in the melted chocolate, then place on some baking paper and leave to set
Warm the Biscoff spread in the microwave for 20 seconds, then drizzle it over the macaroons using a piping bag or a spoon. Sprinkle the crushed Biscoff biscuit on top
Store in an airtight container in a cool place. Leftovers will keep for 3-7 days. They can also be frozen

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.