Coconut Macaroons with Bournville Bits Chewy Centres Crisp Tops
Written by jheelum basu | October 25, 2025
Rich and chewy on the inside, while crisp and golden on the outside, these coconut macaroons with Bournville chunks are a coconut lover’s dream dessert. While the macaroons alone are loved by many for their contrasting textures inside and out, the incorporation of the Bournville chocolate chunks further adds to their taste quotient like nothing else.
These coconut macaroons are a beautiful concoction of shredded coconut, condensed milk, egg whites, and sugar. Be it a party, holiday, or a festival, these bite-sized coconutty delights are enjoyed by many as a simple yet sweet treat. However, these chewy, craggy, coconutty macaroons should not be confused with French Macarons, which are colorful, almond-based, chewy, meringue sandwiches with a smooth exterior.
Just with a few pantry staples, these coconut macaroons with Bournville chunks can be prepared in 35 minutes and can be enjoyed any time of the year. Apart from the ease of making them, these little macaroons are suitable for many people as they are gluten-free, grain-free, dairy-free, and nut-free in nature. Pairing them with chocolate further enhances the interplay of taste and flavors.
Be it a festive season around the corner or an impromptu party plan at your place, this is an ideal make-ahead dessert item, which can be prepared well ahead of the occasion and can be preserved in the refrigerator for 5-7 days.
Coconut Macaroons with Bournville Bits Recipe
Ingredients
- 4 large egg whites
- 1.5 cups sugar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2.5 cups unsweetened shredded coconut
- ½ cup condensed Milk
- 1/4 cup flour
- 1/2 teaspoon vanilla extract/vanilla bean paste
- 3/4 cup of chopped Bournville Dark Chocolate
Coconut Macaroons with Bournville Bits: Step-by-Step Guide
Step 1:
Start with pre-heating the oven to 180 °C. Take a baking sheet and line it with parchment paper.
Step 2:
Now, take a large saucepan to mix the egg whites, sugar, honey, and salt. Keep stirring the ingredients over low heat until the mixture is tepid.
Step 3:
Now add the unsweetened coconut, condensed milk, flour, and vanilla extract or vanilla bean paste.
Step 4:
Keep stirring the mixture over medium heat for a few minutes until it achieves a thick, cohesive consistency ideal for the recipe.
Step 5:
Remove the mixture from the heat and transfer it to a bowl to cool to room temperature.
Step 6:
Take a few handfuls of dough from the bowl and form it into 1.5-inch round balls in your hands. Place the balls on the baking sheet. Ensure they are evenly spaced out.
Step 7:
Bake the macaroons until deep golden brown. This will take about 18 to 20 minutes. After that, allow them to cool completely before transferring them to the cooling rack.
Step 8:
Roughly chop the Bournville chocolate into pieces and place them over the coconut macaroons.
Step 9:
Refrigerate the macaroons for at least 5-10 minutes, until the chocolate is set.
3 Tips and Tricks For Tasty Coconut Macaroons
If you really want your coconut macaroons to be firm in texture, focus on mixing the egg whites and sugar really well. Cause this mixture only serves as the glue to hold the macaroons together. They should be beaten until white and glossy, with the desired viscosity. Ideally, beating with a hand mixer for a couple of minutes does the job.
It is equally important to evenly distribute the dough onto the baking sheet. A professional cookie scoop is ideal for the job. However, you can also use a couple of spoons to shape the dough or just roll it into balls with your hands.
Allowing the macaroons to cool for at least 5 minutes before transferring them to the cooling rack is crucial, as they generally are delicate when they come out of the oven.