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Updated: Apr 4

A simple recipe for delicious Coconut Macaroons. Store well in the fridge for a few weeks and makes a very nice gift. I often drizzle them with a good quality dark chocolate for an even more delicious treat. A great way to use up egg whites and they are gluten free!

Pre-heat oven to 325 F

Line a baking tray with parchment paper


2 Egg whites

1/4 Cup of fine granulated sugar

1 Teaspoon of vanilla

1/2 Teaspoon of almond extract

A Pinch of Sea salt

2 Cups of unsweetened coconut


With an electric hand mixer, mix together the egg whites, sugar, vanilla, almond extract and salt, until the mixture is thickened and opaque.

Fold in the coconut.

Using a tablespoon, scoop a tablespoon worth of macaroon batter onto the baking tray, keeping about an inch apart.

Bake for about 15 minutes or until the tops of the macaroons are golden brown.

Remove from oven and let them sit until cooled.

Drizzle with melted chocolate if you wish.



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