Coconut Macaroons
Member recipe

Coconut Macaroons

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(17 ratings)

Member recipe by


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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  • 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


    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.

Comments, questions and tips

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DIane Jenkins's picture
DIane Jenkins
25th Mar, 2018
Used baking parchment and it worked well. They were so popular my family couldn't wait for the chocolate to cool before they all disappeared. Easy and delicious recipe.
9th Feb, 2018
Made for the first time today, a success, instead of using rice paper l used baking parchment and the macaroons did not stick. Did not drizzle chocolate this time, will drizzle dark and white chocolate next time.
9th Feb, 2018
P.S forgot to mention l made 12 bit size macaroons and give the recipe a 5 star.
9th Feb, 2018
Just baked the coconut macaroons for the first time, turned out well. I did not use rice paper, instead used baking parchment with no problems. Did not drizzle with chocolate this time. Next time, will drizzle with plain and white chocolate.
21st Sep, 2017
Second time making these as 2 of my children are dairy intolerant and they are gone in minutes! I always double the recipe. So delicious and much better than any shop bought macaroons!! Love that you throw everything in a bowl and voila! A firm fave in our house!!!
12th Mar, 2016
Good recipe. The second time I made them I replaced the sugar with four blended dates. The texture is firmer and it has a great taste. Not missing the sugar at all.
25th Oct, 2015
This is a good, simple recipe, that worked well for me just now! Thanks for putting it up.
16th Jul, 2015
I found some egg whites lurking in the freezer so decided to use the to make my OH his favourite cookie, coconut macaroons. I found I did not have enough caster sugar, so used an equal amount of coconut sugar - this makes the mix more golden but the taste was delicious. I used grease proof paper and the macaroons came off just fine.
6th Jan, 2015
I'm a novice baker so these are absolutely foolproof. First attempt at the recipe today and they are so gorgeous that several haven't made it passed the cooling rack. Totally delicious and a great way to use up spare egg whites after an ice cream making session. Many thanks to this member.
18th Sep, 2014
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!


itsmepotley's picture
5th Feb, 2017
Could you freeze macaroons? Was thinking of making double batch.....
9th Jul, 2018
Adding chopped cranberries makes it even more delicious
26th Jun, 2014
I used small silicone fairy cake moulds as I could not find rice paper locally. When cool I turned out and put into paper cases but they could have gone straight on a plate. Went really quickly and everyone loved them.