Biscuits Recipe

Toasted Coconut Macaroons recipe

These simple macaroons are a cinch to make and they take no time at all to cook. Although they're not macaroons in the true sense of the word, they are still called macaroons - but only because they contain coconut.


  • 200g dessicated coconut, toasted
  • 200g caster sugar
  • 4 egg whites
  • 1/2 tsp. almond extract

Method of Preparation:

  1. Preheat the oven to 120C. Line baking trays with baking parchment.

  2. Beat the egg whites with an electric whisk until stiff. Whisk in the sugar and almond extract whilst still at a high speed. Once the sugar has dissolved into the eggs, the mixture is ready - test this by rubbing some of the mixture between your fingers. If it is gritty, you need to carry on whisking, if not, it's ready.

  3. Fold the coconut into the egg white mixture until fully combined.

  4. Drop by the spoonful onto the prepared trays and then cook for 20-25 minutes until golden brown.

These tasty coconut bites will last for one week in an airtight container. You could add some vanilla extract for extra flavour. This recipe makes 36 small macaroons.

Author: Laura Young

Back to the Biscuits Recipe home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)


Published: August 17, 2011
Privacy Policy
Published by Starsol