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Coconut Macaroons

Coconut Macaroons

Macaroons2 copy


  • 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, 1 tbsp at a time, beating until dissolved between each addition. Beat in egg yolks then fold in coconut until well combined.

Spoon tablespoons of coconut mixture, about 5cm apart, onto baking-paper lined oven trays.

Cook in a moderately slow oven (160C) for about 20 to 25 minutes or until the macaroons are golden brown. Cool on a tray before storing in an airtight container.

Nutritional Information

  • Serving size 14g
  • Energy 226kJ 54kcal
  • Protein 0.7g
  • Total fat 2.3g
  • Saturated fat 1.8g
  • Carbs (total) 7.3g
  • Carbs (sugar) 7.2g
  • Sodium 7mg
  • Fibre 0.5g

All nutrition values are per serve.

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