Recipes and Cooking

Coconut Macaroons

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Preparation time 25 mins Serves 30 people


  • 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.