Coconut and almond macaroons

Coconut and almond macaroons


57 people made this

About this recipe: Crunchy on the outside, soft and chewy in the middle. Drizzle melted chocolate over the top for a nice presentation.


Serves: 18 

  • 2 egg whites
  • 115g (4 oz) icing sugar
  • 115g (4 oz) ground almonds
  • 1/4 teaspoon vanilla extract
  • 115g (4 oz) dessicated coconut

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
  2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
  3. Spoon walnut-sized pieces of the mixture onto the baking trays.
  4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
  5. Transfer to a cooling rack.

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Reviews (17)


Great way to use up egg whites. I didn't bother with vanilla extract and they taste great even without the drizzled chocolate. Have made them many times, an excellent recipe. Thanks! - 04 Sep 2009


These turned out great. Absolutely delicious, we cant get enough of them and find ourselves going back to the tin for more. I drizzled chocolate on half of them and left the rest plain. Quick and easy to make. A definite keeper. - 01 Mar 2010


these were really easy to make and turned out great, everyone loves them. i will be making more soon. - 13 Dec 2010

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