Coconut Macaroons are a memory of good times when a child. There are only 5 ingredients but they create a treat that you will keep on baking. These are best served with a drink such as a Purple Smoothie, Vanilla Honey Yogurt Smoothie or a Blueberry Smoothie. They are for the children but how about an Honey of a Latte, Oaty Chocolate Mocha or my favourite Mexican Coffee. This is a recipe that is ideal for children to help make. There is whisking, scooping and holding the bowl over their heads always brings a laugh. Put a few of these in your bag for to have with coffee will get you through the day.
Coconut Macaroons
Children memories come flying back when I see these.
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Servings: 15 macaroons
Calories: 74kcal
Ingredients
- 2 large egg whites
- 1/2 tsp vanilla
- 1/2 tsp salt
- 2/3 cup sugar
- 1 1/3 cup coconut flakes
Instructions
- Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form.2 large egg whites, 1/2 tsp vanilla, 1/2 tsp salt
- Slowly add sugar and beat until stiff peaks form.2/3 cup sugar
- Fold in coconut gently.1 1/3 cup coconut flakes
- Drop by teaspoonful onto cookie sheet.
- Bake at 350F (180C) for 20 minutes.
Nutrition
Calories: 74kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 102mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 13g
16 comments
Used to have these when I was a kid and had to try this recipe. They are AMAZING.
Absolutely fantastic macaroons!
The recipe was easy to follow, and the end result was perfect. They were golden and crisp on the outside but soft and moist inside, just how I like them.
These coconut macaroons are simply delightful
I was surprised at how easy they were to make—just a few simple steps, and the result was a decadent, sweet treat.
The combination of sugar and coconut was divine, and the method of folding the coconut into the whipped egg whites kept the texture light and airy.
I was pleasantly surprised by how well these coconut macaroons turned out. I’ve had mixed results with other macaroon recipes, but this one was foolproof.
The macaroons had a golden, slightly crisp exterior and a soft, chewy inside, which I absolutely loved. The coconut flavour was rich, and the sweetness was just right. I will definitely be making these again
The cookies were light, chewy, and bursting with coconut flavour. My only tweak for next time would be to add a touch more vanilla to enhance the flavour.
Found this recipe so easy to follow and even I couldn’t mess up.
The process of whipping the egg whites to stiff peaks made them wonderfully fluffy. I loved the crunchy exterior and chewy centre. However, I might reduce the sugar slightly next time as they were a bit too sweet for my taste.
The texture is perfect—crispy on the outside and soft on the inside. I found the balance between the sweetness of the sugar and the slight saltiness from the recipe to be spot on.
Childhood memories of rushing back from school to these.
I especially appreciated the hint of vanilla that added a lovely warmth to the coconut flavour. These are great to have with a cup of tea or as a snack throughout the day.
The coconut flavour really shines, and the use of egg whites creates such a light, airy bite. I will definitely be making these again; they are perfect for a quick and easy dessert.
These are the best coconut macaroons I’ve ever made! The recipe is simple yet yields such an impressive result.