Coconut macaroons

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



Looking for a use for your leftover egg whites? This coconut macaroons recipe gives you the perfect opportunity and is both delicious and simple.


  1. Preheat the oven at 180°C (160°C fan, gas mark 4).

  2. Mix the egg whites, caster sugar and desiccated coconut together with a fork to make a soft paste. Stir in the lime zest if you choose to use this ingredient.

  3. Shape into 8 small mounds on a parchment lined baking tray and bake for 12 minutes until just very lightly browned.

  4. Melt the dark chocolate and once the macaroons are fully colled dip the bases into the chocolate. Allow to set on greaseproof paper. Drizzle with the remaining chocolate over the top of the macaroons. These cakes will keep for 1 week in a cake tin.

Let's Bake

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  1. 5 star rating

    Such an easy bake, use an ice-cream scope to get the mounds. Made these for a friend whose family comes around at lunchtime. Double the amount made, they were gone in just over an hour!

  2. 5 star rating

    Can anyone please suggest an alternative for parchment lined baking tray - can I use Aluminum Foil instead??


    Hi Mashal,

    We don't recommend using tin foil as it may transfer the heat slightly differently than parchment paper. You could try lightly greasing the baking tray to prevent them from sticking as an alternative.

    Hope that helps!

    Happy Baking

    The Baking Mad Team

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  • Total

    1h 10m
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