Coconut macaroons

serves makes 15 double biscuits
difficulty easy
prep time 5mins (approx.)
total time 1hr (approx.)
main ingredient(s) coconut, raspberry jam, vanilla,

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Do use shredded coconut rather than desiccated to ensure a chewy and moist texture.


3 large egg whites
1/4 teaspoon cream of tartar
90 grams caster sugar
50 grams almond meal
1 pinch salt
1 teaspoon vanilla essence
240 grams shredded coconut
3 tablespoons thick raspberry jam
3 tablespoons icing sugar


Preheat oven to 170°C.

Line a large, flat baking tray with baking paper.

Beat the egg whites until they are frothy then add the cream of tartar and beat again. Slowly scatter in the sugar, still beating, until you have thick, glossy peaks.

Fold in the almonds, salt, vanilla and coconut, then spoon dollops about the size of a 20-cent piece onto the paper. Bake for 15 minutes until the biscuits are just starting to become golden.

Let the macaroons cool, then stick them together with the raspberry jam. Dust with icing sugar.

Comments & Reviews1

Lyneh's picture
Oct 27, 2013

I am looking for the macaroon recipe Karen did on Friday night 25th October 2013. It had dark choc on the bottom.

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