Coconut Macaroons
Member recipe

Coconut Macaroons

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(27 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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Natasha Copus's picture
Natasha Copus
6th Feb, 2020
These are so delicious and easy to make. Thank you for the recipe! I whisked the eggs until they are frothy and then added the rest of the ingredients.
29th Jan, 2020
I whipped the egg whites then added the rest of the ingredients. Dipped them in chocolate after cooled. So delish!!!
20th May, 2019
Wow! super easy to make and seriously delicious. These are light and fluffy on the inside and crispy on the outside and look gorgeous! I whipped the egg whites to make them a bit more fluffy though and doubled the recipe because I don't expect they will last very long.
4th Mar, 2019
The recipe as printed did not work for me. The macaroons came out dense and pretty unappealing. Whenever I've made macaroons before, I've whipped the egg whites to stiff peaks, and so I threw out the first batch and re-did the recipe with the egg whites properly beaten, and it worked. This recipe is also improved if a similar weight of ground almonds is added, and an extra egg white.
brian whittle's picture
brian whittle
24th Feb, 2019
Why does this recipe have flour in it, that's hardly traditional.
MichyMoo1972's picture
3rd Feb, 2019
I didn’t use rice paper just regular baking parchment and they came out perfect. So easy to make and done in minutes. I didn’t put the chocolate on either, they were just great without it :)
Nicola Jones's picture
Nicola Jones
20th Nov, 2018
Cooked these macaroons on baking parchment paper, they didn't stick to the paper, I then let them cool whilst melting milk chocolate. Once the macaroons were cooled I dipped the bottom into the chocolate, placed in the fridge for 20 mins, once the chocolate was hardened I dribbled the rest of the chocolate onto the top, they were a hit. I have purchased some Santa see through bags and will be cooking as Christmas gifts for my Grandchildrens teachers.
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.


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.