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Coconut Macaroons

Cook Time:

20 minutes cooking time


Portion makes 20-25

Coconut Macaroons

250 g (dry) grated coconut
110 g sugar
4 egg whites
¼ teaspoon pandan extract (optional)

Begin by heating your oven to 160 degrees Celsius, while this is happening mix together the grated coconut and sugar in a bowl then set aside. Continue by separating the egg whites from the yolks then use a whisk to beat the egg whites until they are stiff and form a cloud shape. Gently fold in the coconut/sugar mix then use two teaspoons to place a dollop onto a baking tray prepared with a sheet of baking paper. Optionally you can do half then add the pandan extract and finish the second half or just do them all without the pandan. When all the mix is on the tray and the oven is hot enough bake for 20 minutes and leave to cool before consuming.

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