Jamie Oliver Coconut Macaroons

These Jamie Oliver Coconut Macaroons are everything you want in a sweet snack—golden, chewy, and incredibly moreish. They’ve got a soft center, a crisp outer edge, and just the right amount of sweetness. I whipped up a batch on a rainy afternoon, thinking I’d store some for the week. Spoiler: they were gone in under 24 hours. (inspired by Jamie Oliver)

Ingredients Needed

• 5 ½ cups flaked coconut (approximately 440 grams)
• ⅔ cup all-purpose flour (approximately 85 grams)
• ¼ teaspoon salt
• 1 can (14-ounce) sweetened condensed milk (approximately 400 grams)
• 2 teaspoons vanilla extract

How To Make Jamie Oliver Coconut Macaroons

Prep Your Oven and Tray:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or foil. Trust me—this makes cleanup a breeze and keeps those sticky bottoms from clinging.

Mix the Dry Ingredients:
In a large bowl, mix together the flaked coconut, flour, and salt. This combo sets the stage for that perfect chewy texture.

Add the Wet Ingredients:
Pour in the sweetened condensed milk and vanilla extract. Now get your hands in there—literally. Mixing by hand helps bring it all together in a way that spoons just can’t match.

Scoop and Shape:
Using a small ice cream scoop or a tablespoon, place small mounds of the mixture onto your prepared trays. Leave a bit of space between each—they’ll puff up slightly as they bake.

Bake Until Golden:
Pop them into the oven for 12 to 15 minutes. Keep a close eye near the end—you’re aiming for lightly golden tops and nicely toasted edges.

Cool and Serve:
Once baked, let them cool completely on the baking sheets. This helps them firm up and makes them easier to lift. Then dig in!

Why I Love This Recipe

I made these Jamie Oliver Coconut Macaroons for a midweek treat and they turned out to be a total crowd-pleaser. My kids couldn’t stop sneaking them off the tray, and even my coconut-skeptic partner admitted defeat after one bite. The simplicity is what really wowed me—five ingredients, no fuss, pure joy.

Recipe Tips

• Use Fresh Coconut: Always check your coconut’s freshness—stale flakes make dull macaroons.
• Uniform Scoops: A small cookie or ice cream scoop helps get consistent sizes, which means even baking.
• Mix Gently but Thoroughly: Avoid overmixing to keep the texture light, but make sure every flake is coated.
• Customize the Flavor: Add almond extract, orange zest, or a handful of mini chocolate chips.
• Drizzle with Chocolate: Once cooled, drizzle with melted dark chocolate for a fancier finish.

How To Store This Jamie Oliver Coconut Macaroons

At Room Temperature:
Store in an airtight container for up to 3 days. They stay chewy and fresh when kept cool and dry.

In the Fridge:
They’ll last up to a week in the fridge, just bring them to room temp before serving for the best texture.

In the Freezer:
Freeze individually on a baking tray, then transfer to a freezer-safe container. They keep well for up to 3 months.

Reheating:
Let them thaw at room temperature or warm gently in the oven at 300°F (150°C) for 5–7 minutes to bring back that just-baked feel.

Nutrition Facts (per serving)

• Calories: 156
• Carbs: 22g
• Protein: 2.5g
• Fat: 6.7g
• Sugar: 17g
• Fibre: 1.8g
• Sodium: 50mg

Let’s Answer a Few Questions!

Can I make these ahead of time?
Totally! They store and freeze beautifully, so you can make a batch in advance.

Do I need sweetened or unsweetened coconut?
Use unsweetened flaked coconut for best results—sweetened might make the mix too wet.

Can I use almond flour instead of all-purpose?
Sure! Almond flour works well for a gluten-free twist and adds a nutty depth.

How do I keep them from spreading too much?
If the mix feels too loose, chill it for 20 minutes before scooping. It helps hold the shape.

Are they supposed to be soft or crunchy?
Chewy in the middle, toasty on the edges—that’s the magic combo.

Try More Recipes:

• Jamie Oliver Bloomin Brilliant Brownies
• Jamie Oliver No Bake Chocolate Oat Bars
• Jamie Oliver Self Saucing Lemon Pudding