Going to make these later as a treat for my grandchildren

Coconut Macaroons 

Makes about 20

4 egg whites

2 tbsp honey or granulated sweetener of choice or more, to your taste

1 tsp vanilla

2 cup desiccated/shredded coconut unsweetened

20g chocolate (optional)

1 tsp butter (optional)


Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise your egg whites won’t whisk well. Whisk the egg whites with the sweetener, to form stiff peaks.

Add the vanilla and the coconut and gently mix to combine.

Line a baking tray with a non stick liner or baking paper. Roll a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.

Bake at 180C/350F for10-12 minutes depending on your oven and the humidity.

When macaroons are cool melt chocolate and butter together then mix until it’s smooth.

Dip base of macaroon in chocolate and place back on paper lined baking sheet, leave in fridge until chocolate has hardened

Eat and enjoy, they won’t last long.

Recipe Notes

Optional ::

I like the vanilla flavour that macaroons, but alternatives are : adding almond essence or cinnamon

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