Coconut Macaroons
Member recipe

Coconut Macaroons

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(3 ratings)

Member recipe by

Cooking time

Servings

Serves 1 - 16 Pieces

Coconut macaroons as I remember them from childhood. An incredibly simple-to-make sweet treat and an excellent way to make something special from left over egg whites.

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Ingredients

  • 3-4 sheets of rice paper
  • 100g dessicated coconut
  • 100g caster sugar
  • 2 (medium-sized) egg whites
  • 1tbsp plain plour
  • 1 pinch of salt
  • 1tsp vanilla extract
  • 75g dark chocolate

Method

    1. Preheat oven to 160C/fan. Line a baking tray with greaseproof paper and then the rice paper
    2. Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.
    3. Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
    4. Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.

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Comments

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louisefull's picture
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I love this recipe! It's perfect for using up left over egg whites (if you ever find you have some going spare, like I often do). I didn't use the rice paper, but just put baking paper on the tray to cook them and they peel off very easily. My husband took most of them to work and they were devoured within minutes, apparently!

angie120's picture

Made these coconut macaroons for the first time today there are absolutely divine so light and the recipe for so easy to follow. i was a bit worried how they would turn out without the rice paper. They turned out really well i think i might have to double or triple the ingredients next time. cuz when my lot get to taste these i will have to do a load more thanks BBC GOOD FOOD for giving us nice easy to follow recipes.

g15ele's picture
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Loved these! They turned out great without the rice paper. I made 12 bite size pieces but they went so fast I think I'd double the recipe next time.

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