Coconut Macaroons

Coconut Macaroons
Macaroons are often confused with macarons, but both are very different. It's both crunchy and chewy and happens to be gluten-free too!
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Coconut Macaroons


  • 3 large egg whites (room temp)
  • 1 ¼ cups caster sugar
  • pinch of salt
  • ½ teaspoon vanilla extract
  • 1 ½ cups desiccated coconut

How to make

  • Preheat the oven to 160 degrees Celsius.
  • Lightly grease a cookie sheet and line with baking parchment paper.
  • Place the egg whites into a large mixing bowl and whisk on medium speed with an electric mixer until the egg whites are foamy.
  • Gradually add in the sugar while continually beating.
  • Once all the sugar has been added, add the salt and vanilla and continue whisking until the mixture is glossy and forms stiff peaks.
  • Using a spatula gently fold through ½ a cup of coconut at a time until it is well combined and be careful not to over mix.
  • Using two tablespoon, place dollops of the mixture 3 cm apart onto the lined cookie sheet.
  • Bake in the oven for 15-20 minutes, or until the bottoms are golden brown and the tops are lightly browned.
  • Allow the macaroons to cool for 1-2 minutes before transferring them onto a cooling rack to cool completely.

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