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Coconut Macaroons


Coconut Macaroons

Crispy Coconut Macaroons

S. Wongkaew

Coconut macaroons are made of unsweetened desiccated coconut mixed together with egg whites, a little butter and castor sugar.

They only require about 15 to 18 minutes of baking on a low heat. This turns them into crunchy little coconut stacks that are soft and chewy on the inside.

If you're a chocolate lover, you can melt some dark, semi-sweet chocolate and then dip the cooled macaroons in it.


  • 4 egg whites from medium eggs
  • 50 grams of unsalted butter, cubed
  • 1 1/2 cups of unsweetened desiccated coconut
  • 1 1/4 cup of castor sugar (berry sugar)
  • 1 tsp of vanilla extract


  1. Pre-heat the oven to 300F (150C). Line a baking sheet with parchment paper. Set aside.
  2. Mix the ingredients together in a medium saucepan over a medium-low heat. Stir continuously for 5 minutes until all the ingredients are combined and the butter and sugar have melted.
  3. Remove mixture from heat. Spoon 1 tablespoonful of the mixture into your palm and shape into a ball. If the mixture feels quite moist, then give it a squeeze so that the liquid drips out. Discard the liquid.
  4. Place the little coconut balls on the parchment paper about 1 inch (2 cm) apart.
  5. Bake in the oven for about 15 minutes or until the tops are golden brown. Turn the oven off and let the macaroons sit in the oven for 10 minutes with the door slightly ajar. Remove from oven and let them sit on the baking sheet for 2-3 minutes. Transfer the macaroons on the parchment paper to a cooling rack and let them cool. Repeat process with coconut mixture.
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