Coconut Macaroons

Coconut Macaroons –



(Absolute family favourite and so simple)

  • 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 😊)