Quick & Easy

Coconut macaroons

These sweet coconutty egg white-based biscuits make the ideal afternoon treat.
coconut macaroons
25 Item

Crispy and golden on the outside and chewy on the inside for the perfect coconut macaroon! Not to be confused with the delicate French macarons, these sweet egg white-based biscuits are crunchy and coconutty and make the ideal sweet treat.

Looking for more macaroons?

Loading the player...



1.Preheat oven to 150°C (130°C fan-forced). Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after additions. Stir in essence, sifted flour and coconut in 2 batches.
2.Line oven trays with baking paper. Drop level tablespoons of mixture onto trays about 5cm apart. Place a cherry quarter on top of each macaroon.
3.Bake in oven about 40 minutes or until lightly browned; cool on trays.

Although almonds were the key ingredient in traditional macaroons, coconut quickly became an equally popular adaptation. Can be made a week ahead store in airtight container freeze suitable microwave not suitable.


Related stories