Coconut macaroons

  • 40 mins cooking
  • Makes 25 Item
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Coconut macaroons
  • 2 egg whites
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoon plain flour
  • 1 1/2 cup (140g) coconut
  • 6 glacé cherries, quartered


Coconut macaroons
  • 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.

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