Recipe – Coconut Macaroons

Coconut Macaroons 

(An Absolute Family favourite and so simple for Gluten Free afternoon teas )

• 3 medium size egg whites,

• 3/4 cup pure icing sugar

• 2½ – 3 cups unsweetened shredded coconut



1. Preheat oven to 325F (160C) and line a baking tray with parchment paper.

2. In a large mixing bowl, whisk the egg whites and sugar until foamy.

3. Add in the shredded coconut and stir gently with a spatula.

4. Make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn’t hold together, add one small egg white. If you think it is too moist, add a little extra coconut.

5. Drop macaroon mixture in ball shapes on the parchment paper.

6. Bake for 20 minutes. Open the oven to check – may need a few more minutes until their top gets golden.

7. Cool for about 10 minutes before serving

8. Keep them in an airtight container for up to 4 days.

9. (Good luck we never get to 4 days – Sandy)

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