Bake This Weekend: Coconut Macaroons

June 24, 2011

Coconut Macaroons

Gluten free

Makes 30

Preparation time: 15 minutes, cooking time: 25 minutes

Winter is a great time to catch up with friends and spend some quality time indoors. These Coconut Macaroons are the perfect treat to serve and share; taking just 15 minute to prepare, they look like a master chef creation and taste even better. Once baked, the macaroons will also keep for up to three days in an airtight container, meaning you can prepare them in advance and spend more time socialising.


2 eggs, separated

3/4 cup caster sugar

3 cups desiccated coconut

Beat egg whites in a medium bowl with an electric mixer until soft peaks form
Gradually beat in caster sugar, one tablespoon at a time, until the sugar is dissolved between each addition.

Beat in egg yolks and then fold in coconut until well combined.

Spoon tablespoons of the coconut mixture, about five centimetres apart, onto baking-paper lined oven trays.

Cook in a moderately low oven (about 160°C) for 20-25 minutes, or until macaroons are golden brown.

Cool on a tray before serving or storing in an airtight container.

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