Toasted Coconut Macaroons

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    Toasted Coconut Macaroons

    Toasted Coconut Macaroons

    (75)
    2hr35min


    75 people made this

    About this recipe: A deliciously light, sweet and coconutty biscuit that's not only easy to make, but also taste fabulous. Enjoy as a snack or with a cup of tea or coffee.

    Ingredients
    Makes: 36 macaroons

    • 200g desiccated coconut, toasted
    • 4 egg whites
    • 200g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon almond extract

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr35min 

    1. Preheat the oven to 120 C / Gas 1/2. Line baking trays with baking parchment.
    2. In a large bowl, beat egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared baking trays.
    3. Bake for 20 to 25 minutes in the preheated oven, until macaroons are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

    Toasting desiccated coconut

    Spread the coconut out on a baking tray and bake for 5 to 7 minutes in a 180 C / Gas 4 oven.

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    Reviews & ratings
    Average global rating:
    (75)

    Reviews in English (75)

    by
    92

    Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down.  -  19 Dec 2005  (Review from Allrecipes US | Canada)

    by
    72

    These are so good. I made them to use up 4 egg whites I had sitting in the fridge. Something went wrong, and they never really worked as a meringue, so I threw them out and started over with fresh ones. This recipe came together perfectly the second time. It was beautiful. I used unsweetened coconut, which was a wise choice. It would have been way too swee otherwise. I love the flavors of cinnamon and almond in here. The outside texture is a crisp meringue shell almost, and the inside is a chewy coconut macaroon. I love it!  -  24 Jan 2008  (Review from Allrecipes US | Canada)

    by
    51

    I baked these @ 350 degrees until they were lightly browned on top and then let them cool all the way. I wanted them to be a bit chewy and it worked! I thought they were phenomenal. It is best if you make them as small as possible. A drizzle melted chocolate is nice.  -  25 Feb 2006  (Review from Allrecipes US | Canada)

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