About this recipe:Just three ingredients required for these moreish and easy coconut macaroons! They're also gluten free and dairy free.
Makes: 45 macaroons
4 egg whites
200g caster sugar
200g desiccated coconut
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 150 C / Gas 2. Line two baking trays with parchment.
Beat the egg whites to stiff peaks, then start gradually adding in the sugar while beating. Fold in the coconut.
Drop the macaroon mixture onto the baking tray, using 1 teaspoon of mixture for each macaroon. Space them apart as they can spread while baking.
Bake in the preheated oven for 15 to 20 minutes. Allow to cool slightly on the trays, then carefully remove to a wire rack whilst warm. Use a fish slice or thin metal spatula (they're delicate, so handle gently). Store in an airtight container.
Easy and delicious! I only tried this as I had some left-over egg whites from a creme brulee that I had made. I only had 150gms of coconut but they were fine. Will make again but next time I will halve the amount as it made about 50! - 24 Sep 2014