Moroccan almond and coconut macaroons recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Almond biscuits and cookies

These gluten-free macaroons are baked in small paper cases like muffins or cupcakes, but without a muffin tin.

4 people made this

IngredientsMakes: 20 macaroons

  • 4 eggs
  • 150g icing sugar
  • 200g finely ground almonds
  • 200g desiccated coconut
  • 2 teaspoons baking powder
  • 1 tablepoon orange blossom water
  • icing sugar for dusting

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat the oven to 180 C / Gas 4. In a bowl beat the eggs with the icing sugar until thick and fluffy. Add the almonds, coconut and baking powder and mix well. Add the orange blossom water and mix again.
  2. Fill small paper cases about 2/3 with the dough. Place them on a baking tray and dust with icing sugar. Bake in the preheated oven until golden, about 12 to 15 minutes.
  3. Remove from the oven and let cool on a wire rack. The macaroons keep for a few days in airtight tins.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (0)

Malabar Spices.

This recipe originated in Nigella Lawson's book but I didn't add the cream of tartar. The cream of tartar helps stabilize the egg whites, but its not super important. I followed the instructions as is, but added a teaspoon of flour to make it hold its shape. The more the almond meal in the recipe, or less the coconut, the better is the shape.

Here is the link for those who want to try it and here is a wonderful site to see the step by step directions. The other recipe I trust is the one from the Joy of Baking site.

It came out really crunchy on the outside and gooey on the inside but after a day, it turned soft.. any body knows why? or is it supposed to do that?

Then my sis suggested making the macaroons with condensed milk to be egg free and the next batch of the cookies, I tried out this recipe, but again had to omit something. So I omitted the semolina and nuts but added the cardamom. This recipe had the really chewy burfi like taste to it so I tended to like this better. The condensed milk and the cardamom added a depth and maybe Indianised it to an extend. I used store bought sweetened shredded coconut that is so easily available here, but I am sure this can be tried with fresh coconut too. So here is my version of the recipe:

Eggless Coconut Macaroons
Sweetened condensed milk – 7 ounce or 1/2 can
All purpose flour – 1/4 cup
Sweetened shredded coconut – 2.5 cups( 7 ounce package)
Cardamom powder – 1 teaspoo n


wonderful macaroons.Its on my wishlist to bake for a long time, but Iam not able to get those coconut flakes over here :)

We Bookmark this website. writer Thoughts are appreciated and Thanks for Sharing with me . I will pass to my friends.kaustubh Restaurant, a super specialty South Indian restaurant in Saket, on the third floor. Kaustubh is a chain of South Indian QSR (Quick Service Restaurants), which have now opened their branches in NCR region - one in Saket and another one in Noida. South Indian food there was a different experience altogether. It was wonderful to see so many varieties and proper main course offerings. As a part of menu offerings, the restaurant offers a wider range from all the four states of Andhra Pradesh, Kerala, Tamil Nadu and Karnataka. This is something hard to find in NCR since most of the South India restaurants either offer just the 'dosa-idli-vada' thing or include North Indian offerings in their menu as well.

Have found your web page. My pal mentioned it to me before, yet never got around to checking it out until now. I must express, I’m floored. I really enjoyed reading through your posts and will absolutely be back to get more.

Oooh! This sounds SO yummy. And how incredibly easy to make. Will do it this weekend.

My sister spotted your recipe and forwarded it to me.

I'm a "pure veg" as they say in India, so haven't eaten macaroons in years due to the egg ingredient. Thanks so much for sharing an eggless recipe.

i have no experience making macaroons but i am sure they are delicious because you made those:-) i am sitting here dreaming fresh juicy grated coconut going to my mouth. from fresh picked coconuts.

Good, finally everythingz alright!

They look and i can imagine the taste must sublime the combination,
cardamom,condensed cream,cocunut, Wow
yours Myra xx

Looks delicious. this is kind of how my mom makes coconut macaroons.

OMG I am in love with your blog. My boyfriend made healthy macaroons the other day but it didn't turn out well. I can't wait to make these :)

I totally, totally, totally share your love for coconut. I'll take this over chocolates any day.

On eof the fav quick snack, hapy have the know-how now!

Hi Shaheen. leaving a comment after ages. If you know this restaurant called Nanking in NJ, you shud try their coconut mousse. They are adding it as a new addition to their dessert menu and we got a taste last week. it was heaven.
Nat (calicut)


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Moroccan almond pastry (mhancha) recipe

The Arabic Food Recipes Kitchen(The home of Delicious Arabic Food) invites you to try Moroccan almond pastry (mhancha) recipe. Enjoy the Arabic cuisine and learn how to make Moroccan almond pastry (mhancha).

Mhancha, a traditional Moroccan pastry filled with almonds and perfumed with orange-blossom water, is the perfect way to finish off your Moroccan banquet. Traditionally, a thin pastry called warka is used for this dish, but you can substitute filo.

Serves 8
Preparation 25min
Cooking 25min
Skill level Mid

Hassan M’Souli


16 sheets filo pastry
1 egg yolk, lightly whisked with 1 tbsp cold water
80 g unsalted butter, melted
150 g honey, warmed
icing sugar, ground cinna mon and white sesame seeds, to sprinkle

Almond filling 500 g blanched almonds
150 g caster sugar
2 tbsp orange-blossom water (see Note)
150 g unsalted butter, softened
1 egg yolk
1 tsp ground cinnamon

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200°C. To make almond filling, place almonds and sugar in a food processor and blend to a paste, add orange-blossom water and process until combined.

Place butter and almond paste in a saucepan over medium heat and cook, stirring frequently, for 5 minutes or until slightly darker in colour. Remove from heat and cool completely. Add egg yolk and cinnamon and mix to a firm paste.

Shape almond filling into 8 x 33 cm-long, 3 cm-thick logs. Working with one sheet of pastry at a time, and keeping the others covered with a lightly dampened tea towel, brush lightly with egg yolk mixture and top with another sheet. Place 1 almond log in the centre and roll pastry around to enclose. Continue process with remaining pastry and logs.

Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral. Brush evenly with melted butter and bake for 20 minutes or until golden. Brush with honey. Cool completely then dust with icing sugar and cinnamon and sprinkle with sesame seeds.

• Orange-blossom water is from specialist and Middle Eastern food shops.

As seen in Feast magazine, October 2014, Issue 36. For more recipes and articles, pick up a copy of this month's Feast magazine.

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How To : Make moist Moroccan almond macaroons

Is it tea time once again? We're sure you and your guests adore your cucumber and mayo tea sandwiches and your onion-marinated mushrooms, but how about spicing things up once in a while? While you don't usually imagine Moroccan cookies when you think about high English tea, these Moroccan cookies may just be the perfect compliment to a fresh kettle of Earl Gray.

In this food tutorial, you'll learn how to make delicious traditional Moroccan almond macaroons. Each macaroon is crowned at the top with an individual almond. Serve these at your next tea bash and we guarantee guests will be asking for more!

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  • 1 cup grated coconut (60 gram)
  • 2/3 cup sugar (170 gram)
  • 1/2 cup white chocolate (85 gram)
  • 2 eggs
  • 1 egg yolk
  • zest of half a lemon

&uarr click on the photo to enlarge

Kitchen equipment

  • Standmixer or handmixer
  • An oven
  • Chefs knife + cutting board
  • Baking tray lined with parchment paper
  • small ice scooper, piping bag or 2 regular spoons

View the original recipe via:

Preparation -- 10 minutes

LINE a baking tray with parchment paper and PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. CHOP the white chocolate in small chunks using a chefs knife and cutting board.

MIX the grated coconut with sugar and chopped white chocolate. GRATE half of a lemon and add it to the mixture. Add in the eggs and egg yolk. It will become a very sticky mixture, so you can use 2 spoons, a piping bag or an ice scoop to divide it onto the baking tray.

Coconut macaroons

Baking the coconut macaroons -- 10 minutes

BAKE the macaroons in about 8 minutes golden brown. Depending on the size of your macaroons it can take longer or shorter. All you have to do is look at the colour to see if they're done.

They will become crunchy on the outside but will stay kinda sticky on the inside. Enjoy!

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Macarons, Macaroons, Macaroni

Parisian macarons, astute Slate readers have surely noticed, are everywhere—not only in French-style patisseries but also at such mainstream purveyors as Trader Joe’s. Here in San Francisco, we have macaron delivery, and even the Wall Street Journal has noticed the trend. Why these cookies have become so popular is a matter for another day, but their ubiquity suggests another question: What, exactly, is the relationship between the delicate French almond macaron and the less fashionable, dense coconut macaroon consumed at Passover? And why do these words sound so much like macaroni?

The story begins in the year 827—so bear with me—when Arab troops from Ifriqiya (modern Tunisia) landed in Sicily, establishing a Muslim emirate that introduced many technologies (paper, to replace parchment) and foods (lemons, rice, pistachios) to Europe. The Arabs also brought a rich repertoire of nut-based sweets from the medieval Muslim world, including fālūdhaj and lausinaj, almond-paste candies wrapped in dough, adapted from sweets that the Sassanid Shahs of Persia ate hundreds of years earlier to celebrate the Zo roastrian New Year. Here’s a recipe from Charles Perry’s translation of the 13 th -century Baghdad cookbook Kitāb al-Tabīkh, (The Book of Dishes):

Fālūdhaj: Take a pound of sugar and a third of a pound of almonds and pound them fine together. … Take a third of a pound of sugar, dissolve it with half an ounce of rose-water on a quiet fire, then take it up. When it has cooled off, throw the pounded sugar and almonds on it and knead them with it. … [The paste is then wrapped in dough and soaked in sesame oil and rose-water syrup.]

In Sicily (and in Toledo, Spain, another contact point between Muslim and Christian culture) fālūdhaj and lausinaj developed into various desserts, like the almond-paste tarts called marzapane and caliscioni. The 1465 cookbook of Maestro Martino tells us that marzapane was originally a pastry casing filled with a mixture of almond paste, sugar, rose water, and sometimes egg whites. While the modern word marzipan now means the filling, the name originally described the casing marzapane comes from the Arabic word mauthaban that meant the jars the candy came in. Caliscioni was a tart made by layering almond paste over a layer of sweet dough made with sugar and rose water.

The other important food tradition in Sicily around this time was pasta. Modern durum wheat pasta was developed there, and by 1154, Muhammad al-Idrisi, the Moroccan-born geographer, tells us that Sicily was an important center of pasta, exported throughout the Mediterranean world to both Muslim and Christian countries. (The myth that Marco Polo introduced pasta to Italy from China was invented in the 1920s in the Minnesota Macaroni Journal by the time Polo returned from China in 1296, pasta had been a major export commodity for well over a century.)

The pasta and the almond-pastry traditions merged in Sicily, resulting in foods with characteristics of both. Early pastas were often sweet, and could be fried or baked as well as boiled. Many recipes from this period exist in both a savory cheese version and a sweet almond-paste version that was suitable for Lent, when neither meat nor cheese could be eaten. The almond pastry caliscioni, for example, had both almond and cheese versions, and in fact is the ancestor of the calzone.

Out of this culinary morass arises, circa 1279, the word maccarruni, the Sicilian ancestor of our modern words macaroni, macaroon, and macaron. We don’t know whether maccarruni came from Arabic or derives from another Italian dialect word. But like other dough products of the period, it’s probable that the word maccarruni referred to two distinct but similar sweet, doughy foods, one resembling gnocchi (flour paste with rose water, egg whites, and sometimes sugar, served with cheese) the other more like marzipan (almond paste with rose water, egg whites, and sugar).

The earliest recorded examples of maccarruni (or its descendent in Standard Italian, maccherone) refer to pasta. Boccaccio in his Decameron (around 1350) talks about maccherone as a kind of hand-cut dumpling or gnocchi eaten with butter and cheese. Fifteenth-century cookbooks tell us that Sicilian maccherone was made of white flour, egg whites, and rose water, and was eaten with sweet spices and sugar, butter and grated cheese.

Now back to almond sweets, which by the 1500s had spread beyond Sicily to the rest of modern-day Italy and to Spain, France, and England. In 1552, in a list of fantastical desserts in Rabelais’ Gargantua and Pantagruel,we find hard written evidence that the word macaron meant a dessert. Shortly thereafter the name appears in English as macaroon. (Most 16 th - and 17 th -century French words ending in “-on” are spelled with “–oon” when borrowed into English, like balloon, cartoon, platoon.) What did this treat taste like? Martha Washington’s BOOKE of COOKERY, a handwritten cookbook that the first First Lady’s family had brought to the New World, contains the first known recipe. It was probably written sometime in the early 1600s (notice the archaic spelling):


Take a pound & halfe of almonds, blanch & beat them very small in a stone morter with rosewater. put to them a pound of sugar, & y e whites of 4 eggs, & beat y m together. & put in 2 grayns of muske ground with a spoonfull or 2 of rose water. beat y m together till y r oven is as hot as for manchet, then put them on wafers & set them in on A plat. after a while, take them out. [y n when] y r oven is cool, set [y m in] againe & dry y m

We see in the Washington recipe the rose water and musk of its medieval Arab antecedents. Even as this recipe was being written, however, modern French cuisine began to evolve out of its medieval antecedents, as cooks replaced imported medieval spices with local herbs.

The chef who was most important in guiding this transition was François Pierre de la Varenne, and the first modern recipe for macaroons comes from the 1652 edition of his cookbook, The French Cook, in which he eliminates orange water and rose water from the earlier instantiations:

Macaron (“La maniere de faire du macaron”)

Get a pound of shelled almonds, set them to soak in some cool water and wash them until the water is clear drain them. Grind them in a mortar moistening them with three egg whites instead of orange blossom water, and adding in four ounces of powdered sugar. Make your paste which on paper you cut in the shape of a macaroon, then cook it, but be careful not to give it too hot a fire. When cooked, take it out of the oven and put it away in a warm, dry place.

Distinct French recipes for La Varenne-style macaroons developed in places such as Amiens, Melun, Joyeuse, and Niorts, and in many convents, where they became a specialty by the 18 th century. After the French revolution, macaroons were commercialized by sisters leaving convents and starting shops such as the Maison des Soeurs Macarons in Nancy.

By the 17 th century, then, the Sicilian maccarruni had become two very distinct foods: maccherone (in Italian macaroni in English) meaning pasta, and macaron in French or macaroon in English, meaning an almond cookie. Despite the regional variations at these bakeries across France, from 1650 all the way until about 1900, macaron and macaroon both meant what the Larousse Gastronomique describes as:

[A] small, round biscuit (cookie), crunchy outside and soft inside, made with ground almonds, sugar and egg whites.

Then, late in the 19 th century, two innovations lead to the modern macaroon/macaron divide. In America, a fad developed in the late 1800s for an exotic new food from India: coconut. Everyone was making trendy new desserts: coconut cream pie, coconut custard, and ambrosia (originally made from oranges, powdered sugar, and shredded coconut). Recipes for another of these coconut concoctions, coconut macaroons, appear at about this time, especially in Jewish cookbooks. Here’s the recipe from the first Jewish cookbook in America, Esther Levy’s 1871 Jewish Cookery Book, in which the almond paste heretofore traditional in macaroons is replaced by grated coconut:

COCOANUT MACAROONS – To one grated cocoanut add its weight in sugar, and the white of one egg, beaten to a snow stir it well, and cook a little then wet your hands and mould it into small oval cakes grease a paper and lay them on bake in a gentle oven.

By the 1890s, coconut macaroons appear in many American cookbooks, and rapidly become popular as a Passover food for Jews since they don’t contain flour. Matso manufacturers like Streit’s and Manischevitz began selling almond and coconut macaroons for Passover in the 1930s, and coconut macaroons became the best-selling flavor or version in America.

Just after coconut macaroons first appear in American cookbooks, the French have their own aha moment. Macarons, at that time, were often sold in pairs with the flat sides together. A Parisian baker (Claude Gerbet and Pierre Desfontaines both claim credit) had the idea of creating a sandwich cookie by putting almond paste or ganache between the two individual macarons. The new cookie was called “le macaron parisien” or “le macaron Gerbet” and was quickly popularized by Desfontaines’ cousin, who owned the pastry shop and tea salon Ladurée. Today both the macaron parisien and versions of the traditional single macaronare popular in France.

In the United States, the word macaron refers only to the new ganache sandwich cookie, leaving macaroon to describe the coconut cookie, while of course macaroni for us now means only the dried elbow pasta. It used to have a secondary meaning: In 18 th -century England, rich young hipsters sported outlandish hairstyles (very tall powdered wigs with tiny caps on top) and affected clothing. They were called Macaronis because on their travels in Italy they acquired a taste for pasta, an exotic foreign food fad of the 18 th century. If you’ve ever heard the song “Yankee Doodle,” this should sound familiar. The chorus mocks a disheveled “Yankee” soldier whose attempt to look sharp was to “stick a feather in his hat and call it macaroni.”

Our recent obsession with macarons, like the earlier fad for pasta immortalized in Yankee Doodle, reminds us that great food traditions are often created at the borders between cultures, as we borrow and adapt the recipes of our neighbors.

  1. Preheat oven to 375°F. Combine the almond paste, sugar and salt in a large mixing bowl and, using your hands, knead together until mixture is just incorporated. Add in the liqueur and gently work it into the paste to form a smooth dough.
  2. Sift the powdered sugar into a mixing bowl. Using a 1 ⁄2 oz. metal scoop, scoop out individual portions of the dough and place each in the bowl of powdered sugar. Coat each ball completely with powdered sugar and place on a parchment-lined baking sheet, leaving a 1-inch space between each macaroon. Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center like a little volcano. Let the macaroons sit out for 20 minutes to dry out. Bake until golden brown, about 10–12 minutes. Remove from oven and let cool completely. Serve immediately, or store in an airtight container.

Note: Almond paste is similar to marzipan but contains less sugar and no fillers. (Some versions of almond paste do contain cream or eggs to make this recipe vegan, ensure that your almond paste contains no eggs or dairy.) Marzipan will not work for this recipe.

Chewy Almond Macaroons

If you’ve ever tasted a really good bagel, then you know the secret lies in getting the consistency just right. The bagel must have that crispy outside combined with a chewy inside. It sounds simple, but creating that balance of texture is hard to achieve. And when it is achieved, you have one exceptional bagel!

When I took my first bite into Marta’s almond macaroons, the delicate balance of textures immediately registered. Like that of an excellent bagel, the crisp crunchiness combined with soft chewiness works together in perfect harmony. When that first bite hit my taste buds, the experience brought me back to childhood, when I consumed Manischewitz-branded macaroons by the dozen in the weeks before Passover (due to their lack of wheat and leavening ingredients, macaroons are often consumed during this Jewish holiday).

The macaroon is a type of cookie or biscuit typically made from ground almonds or coconut. While its roots can be traced to 9th century Italy, today, dozens of countries around the world feature different versions of this sweet delicacy. The Spanish feature a macaroon variant called a “carajito” made with hazelnuts and honey. In Puerto Rico, you can find coconut macaroons called “besitos de coco” (little coconut kisses). India has its own varieties of macaroons made with cashews and egg whites.

Round in shape and featuring a delicate almond in the center, Marta’s almond macaroons most closely resemble a variety found in Turkey known as Acıbadem kurabiyesi. They are quick to prepare, healthy and absolutely amazing to eat. If you’re searching for a flourless, gluten, fat and dairy free dessert treat, you’ve found it!


  1. Azzam

    I agree, a wonderful thing

  2. Aelfdane

    I think you are wrong. I can prove it. Email me at PM, we'll talk.

  3. Roshin

    I'll just keep quiet

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