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Cookies & Biscuits

Coconut Macaroons

These Coconut Meringue Macaroons are so delicious and so dangerously easy to make. This coconut macaroon recipe makes about 20 macaroons. You can easily half the recipe for less cookies.


  • 250 gram shredded coconut
  • 200 gram sugar
  • 4 egg whites
  • Pinch of cream of tartar (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon coconut extract (optional)
  • 150 gram dark chocolate for bottom
  • 50 gram dark chocolate for the drizzle on top



Preheat the oven to 175 degrees Celsius.


Add the egg whites in a bowl of the stand mixer, with a pinch of cream of tartar, and whip till soft peaks.


With a tablespoon at the time, add the sugar and combine until mixed well. About 5 minutes.


Add vanilla extract and coconut extract and mix until combined.


Take the bowl of the stand mixer and fold in the shredded coconut with a rubber spatula. This will go best if you do this in batches.


Line baking sheets with baking paper. Use a bit of meringue to 'glue' it down to the baking sheet.


Drop about 8 macaroons, using an ice cream scoop, on the baking sheet and gently press them down to about 1 cm thickness. This will go best if you wet your hands a bit.


Bake in the preheated oven for about 20 minutes.


Let cool completely on a wire rack before transferring them.


Melt the chocolate au bain-marie (Bowl on top of a saucepan that has boiling water in it. Don't let bowl touch the water)


With a small offset knife, or normal knife, spread about a teaspoon of melted chocolate on the bottom of the cookie and let harden on a wire rack.


Melt some more chocolate and pour it in a zip lock bag. Set aside for about 5 minutes to harden a bit.


Cut off a small corner of the zip lock bag and drizzle some chocolate over the top of the cookies.


Use an ice cream scoop to make nice and even looking macaroons. Ice cream scoop size is about about 1/4 cup. You can also make this using a hand mixer of course.