Coconut Macaroons

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Coconut Macaroons are a favourite memory from childhood, though I cannot claim to have feasted upon them with any regularity.  I do recall eating them though, a lovely coconut flavour and quite moist.

I looked at lots of recipes to try to decide just how to do them, and in the end I decided to ‘mix and match’ so to speak. 

It was trial and error, and I shall be trying again soon, varying some amounts.  But the end result of today’s bake are very tasty.  They are not quite as moist as I recall.  But that could either be the mixture, or the fact that I found it impossible to obtain shredded coconut. I had to use dessicated, which is finer and may dry out quicker.  In the event I also found that Marks and Spencer dessicated coconut is not such a fine dessication as that I had bought from Tesco.  So I opted to use Marks and Spencer’s for this recipe.

Coconut Macaroons
  • 250 grams shredded coconut (dessicated if pushed)
  • 100 grams caster sugar
  • 2 large egg whites
  • pinch of salt
  • 30 grams ground almonds
  • 1 tsp vanilla extract


  1. Heat the oven to 170c/325 F/ Gas Mark 3
  2. Beat egg whites until they are rather foamy
  3. Continue beating, gradually adding the sugar, until you have achieved stiff peaks.
  4. Mix the coconut, almonds, and salt, then add to the egg whites, folding in gently.
  5. Add the vanilla extract into the mixture at the same time.
  6. When you have folded all the ingredients together 
  7. Divide the mixture into about 6 or 7 rounded clumps, on a baking tray line with parchment paper.
  8. You can use a scoop of some sort to do this, or by hand.
  9. Bake in the oven for 20 mins, or until the macaroons have turned a nice golden colour.
  10. Remove and leave to cool on a wire rack.


Once mine were cooled I dipped the base of each one in some melted milk chocolate and allowed it to cool.  That process is not included in the photo above, or in the recipe, since I just decided to add it at the last minute.

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