Easy Greek coconut macaroons – Indokarida
This might be the easiest recipe for indokarida, the classic Greek coconut macaroon cookie with the classic glacé cherry on top. This recipe requires only a few ingredients, does not need a mixer, and the cookies are shaped simply into rounds. Perfect coconut flavour, wonderful texture, and so simple!
These Greek coconut macaroons called indokarida are absolutely perfect. Crispy on the outside and soft and chewy on the inside, these cookies are amazing and are definitely among my favourite Greek cookies, right up there with melomakarona and Kourabiethes, and of course, all the Best Greek koulourakia recipes.
Why I love this recipe
When I say that a recipe is easy, I am not kidding! These cookies for example are the epitome of simple! You don’t need a mixer, and you also don’t need to plan ahead to make them. The butter does not need to be softened, the eggs do not need to be at room temperature. Also, unlike many recipes for indokarida which suggest you pipe the cookies, I have kept them to a nice round scoop! I reserve piping for cookies like my amazing Amygdalota. In a coco-nutshell, you can crave indokarida and within about 25 minutes be serving them with a nice Greek coffee.
The texture of these cookie is so good! Crispy on the outside, soft and chewy on the inside. I absolutely love them, and I am sure that you will too!
As far as cookies go, I think that these lean towards the healthier side. I mean, they are still a cookie, but there is not much butter, and they are not overly sweet.
Key ingredients
You only need a few ingredients to make these classic Greek cookies.
Medium coconut In the baking aisle you will often find a variety of coconut. For this recipe you will need unsweetened coconut, and you will need something labeled medium or desiccated coconut.
Eggs I use large eggs in this recipe.
Butter I use unsalted butter to make these indokarida.
Sugar Regular white granulated sugar gives these cookies their delicate sweetness.
Flour I use all-purpose flour to help these cookies hold their shape.
Baking powder A touch of baking powder gives these cookies a bit of a lift and keeps them light and fluffy.
Salt I like to control the amount of salt I use in this recipe (why I use unsalted butter)
Glacé cherries These are candied cherries that you will often find in the baking aisle. They are very sweet, and are often used in fruitcakes (not my Greek style fruitcake though). They are also sometimes called candied cherries.
Recipe substitutions
Keep these cookies gluten-free by using gluten-free flour in this recipe.
Instead of glacé cherries, use marachino cherries to top the cookies; just be sure to pat them really dry. Alternatively you can use cherries from Cherry spoon sweet but here too you will need to allow excess syrup to drip off the cherries.
How to make these easy Greek coconut macaroons or indokarida
I am not kidding you when I say that this recipe is easy! Even if you are not a baker and you don’t have a mixer, don’t worry. I make these cookies with a pot and a wooden spoon!
Preparation
Before starting to make your cookies, measure out all of your ingredients. Also, cut your glacé cherries in half so that you have 28 halves.
Preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper.
Instructions
Step 1
In a pot combine the eggs, sugar and butter. Heat, stirring constantly, until the butter melts and the sugar dissolves. Remove from heat.
Step 2
Add in the flour, baking powder and salt (which you have whisked together to combine) and then the coconut. Stir well until combined.
Step 3
Form your cookies either by using a mini-scooper or by rolling about 1 tablespoon of cookie dough in your hands. Once cookies are formed, top each one with half a glacé cherry, cut side down.
Step 4
Bake in the middle rack of your oven for about 12 minutes or until the bottom of your cookies is golden. Allow to cool on the cookie rack for a few minutes until you can easily transfer them to a cooling rack.
Frequently asked questions
What kind of coconut do I need for this indokarida recipe?
Ideally you will use medium grade desiccated coconut for these cookies. Desiccated coconut is basically the dried out meat of mature coconut. Medium grade means that the particles are flaky and larger than they would be with fine grade coconut, which is almost flour like. Medium grade coconut adds texture to these cookies, and really allows the coconut flavour and texture to stand out.
Can I use shredded coconut instead of desiccated coconut?
Ideally not. Shredded coconut has a higher water and fat content than desiccated coconut. The coconut particles are also larger than they are with desiccated coconut. If you must use shredded coconut, you may need to adjust the flour quantity to end up with a batter than you can easily shape into balls.
How to store
Indokarida are best enjoyed soon after baking, when their crispy exterior is at peak crispiness! Still, you can enjoy these cookies days after they are made. The texture might be different, but they will still be wonderful!
Related recipe
If you love these indokarida, then I think you will also love these recipes that feature coconut:
Chewy coconut cookies
Pineapple and coconut soufra
Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)
Coconut lime zucchini cake
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Easy Greek coconut macaroons – Indokarida
Equipment
- 1 – 2 Sheet parchment paper
Ingredients
- 3 large eggs
- ⅔ cup sugar
- 2 tbsp butter, unsalted
- 2 ⅔ cups medium coconut, unsweetened
- ⅓ cup all purpose flour plus 1 tablespoon
- ½ tsp baking powder
- ¼ tsp salt
- 14 glacé cherries, cut in half
Instructions
- Preheat your oven to 350 °F.
- In a medium size pot combine the eggs, sugar and butter. Turn the heat on medium and stir continuously until the butter melts and the sugar is dissolved. Remove from heat.3 large eggs, ⅔ cup sugar, 2 tbsp butter, unsalted
- Use a fork to stir the baking powder and salt into the flour and then add this to the pot. Next add in the coconut. Stir well with a wooden spoon or spatula until well combined.⅓ cup all purpose flour, ½ tsp baking powder, ¼ tsp salt, 2 ⅔ cups medium coconut, unsweetened
- Use a 1 tablespoon mini scooper to make your cookies. Alternatively take 1 tablespoon of dough and roll into balls; this is easier if you hands are wet. Place 1 inch apart on the cookie sheet. Gently press 1/2 a glacé cherry, cut side down, on top of each cookie.14 glacé cherries, cut in half
- Bake in middle rack of your oven for 12 minutes or until the bottom of the cookie is golden. Allow to cool for 2 – 3 minutes on the baking sheet before transferring to a cooling rack to cool completely.