Coconut macaroons

Coconut macaroons

Coconut macaroons


  • Desiccated
  • coconut 225 g (71/2 oz) Castor (superfine)
  • sugar 275 g (9 oz)
  • Egg whites 5
  • Butter for
  • greasing Glacé (candied)
  • cherries 9, halved

These classic cakes are moist and chewy. Serve with a hot cup of tea. Makes 18


  1. Preheat oven to 180°C (350°F).
  2. Mix coconut, sugar and egg whites together in a small saucepan and place over low heat until mixture is warm but not hot. Stir constantly with a wooden spoon.
  3. Remove pan from heat and leave mixture to cool in pan.
  4. Grease a baking tray and cover with greaseproof paper.
  5. Using a tablespoon, spoon 18 mounds of mixture onto greaseproof paper, leaving enough space in between for macaroons to expand during baking. Alternatively, spoon into baking cups.
  6. Top each macaroon with half a glacé cherry, then bake for 20 minutes or until light golden brown. Remove from oven and leave baking tray to cool on a wire rack.
  7. If using greaseproof paper, peel it off baking tray and cut between cooled macaroons. Leave a layer of paper on the base of each macaroon. Store in an airtight container.

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