Freezing Coconut Macaroons

Our answer

Most macaroons, including Nigella's Coconut Macaroons (from HOW TO BE A DOMESTIC GODDESS), freeze well. Put the fully cooled macaroons in airtight containers and freeze for up to 1 month. If you need to stack the macaroons in the container then put a layer of baking parchment (parchment paper) in between the layers. To defrost the macaroons, put them on a wire rack at room temperature for 2-3 hours. The macaroons can also be made a day ahead and stored in an airtight container. Leftovers should keep in an airtight container for a further 2 to 3 days (do not re-freeze thawed macaroons).

Please note that the macaroons should be made with American-style sweetened, shredded coconut and not dry desiccated coconut. The shredded coconut is moist and sligtly sweetened and also has slightly coarser texture than desiccated coconut. This helps to give the macaroons their sugary, fragrant dampness. Outside of the US this type of coconut can usually be bought on-line, we suggest searching for "Baker's Angel Flake Coconut".