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17Total Time
5Prep Time
12Bake Time

Coconut macaroons

7 Reviews

About the bake

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

17Total Time
5Prep Time
12Bake Time


  1. Step 1:

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

  2. Step 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. Step 3:

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

  4. Step 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.


    • 2 Egg white(s) (free range)
    • 100g Silver Spoon White caster sugar
    • 150g Dessicated coconut
    • 1 Lime zest (grated)
    • 100g Dark chocolate

Nutritional Information

per 45g
  • 239cal Energy
  • 15g Fat
  • 12g of which Saturates
  • 21g Carbohydrates
  • 20g of which Sugars
  • 2.7g Protein
  • 0.05g Salt

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