These are an old school bake sale treat that everyone loves! Quick and easy to make and absolutely delicious, they will take you right back to your childhood.
Why you're going to love these treats
- perfect for afternoon tea
- quick and easy to make
- retro treat everyone loves
- made without flour, these are naturally gluten free
- using coconut oil instead of butter means they are dairy free
- freezer friendly- although it's unlikely they will ever make it to the fridge- we eat them all!
- mostly pantry ingredients and only 6 of them!
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
Nothing fancy in these treats!
- Coconut, shredded and desiccated-If you only have dessicated coconut you can use that instead of the shredded as well. I only buy shredded coconut and blitz it in my blender to make dessicated as I need it.
- coconut oil can be swapped out for butter if you prefer
- vanilla paste- works much better than essence or extract and has a stronger flavour
- First, place the egg whites in the bowl of a mixer. (Image 1)
- Whisk until white and foamy, then add the sugar, one third at a time (Image 2) whilst continuing to whisk.
- Add the coconut, vanilla, and coconut oil. and Mix well (Images 3, 4)
- Grab two teaspoonfuls of the mix and roll into a ball (Image 5)
- Squash slightly and place on a baking tray. (Image 6) Bake at 180 degrees for 12 minutes.
Just to clarify: these are not macarons of the zumbo variety...instead a coconut sticky mess that bakes into a divine crunchy caramelised coconut treat.
Up to a week in an airtight container- I put mine in the fridge because it's humid!
Yes! Double or triple the batch to always have them on hand.
Apart from the missing O, they also differ in their main ingredient. Macarons are made with almond flour and often have a filling. Whereas coconut macaroons are made with coconut!
I grew up on them, my mother's side has a Franco/German background from the Alsace region where coconut macaroons are particularly popular. When I was on holidays there many years ago the smell of them filled the air!
More coconut treats
Coconut Macaroons
Ingredients
- 25 grams coconut oil melted
- 60 grams dessicated coconut
- 60 grams shredded coconut
- 125 grams sugar
- ½ teaspoon vanilla bean paste/vanilla essence
- 2 medium egg whites
Instructions
- Preheat your oven to 180 degrees
- Line a baking tray with silpat or baking paper
- Beat the egg whites until white and foamy.
- Add the sugar one third at a time until all added, whilst still whisking.
- Add all the other ingredients to the bowl with the egg whites and stir through to combine.
- Roll 2 teaspoons of the mix into an almost ball and squash a little as you put it on the lined baking tray.
- Bake at 180 degrees for 12 mins. Take them out and leave them on the tray to for 15 minutes before transferring to a wire rack to finish cooling. Makes 12-15. Enjoy!
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