Coconut macaroons

I had half a packet of shredded coconut in the press and was looking to use them up when I stumbled upon a recipe for coconut macaroons.  Now, I don’t think these turned out right looks-wise, but they taste absolutely wonderful.  I searched for other recipes after baking them and read that some recipes used flour. I wonder if mine would have turned out better, i.e. held their shape had I added some flour and had more than 1 cup of shredded coconut? Here’s how I’d do it next time:


  • 3 egg whites
  • 1/2 tsp cream of tartar
  • a pinch of salt
  • 1/3 cup of sugar
  • a tiny drop of almond extract (this can be over-powering if you’re heavy handed like me)
  • 2 cups sweetened shredded coconut, mixed with 2 tbsp flour


  1. Pre-heat the oven at 160 degrees
  2. Mix the egg whites with cream of tartar and salt. Whisk until foamy (about 5 minutes)
  3. Add one spoonful of sugar, whisk until it is dissolved before you add the next spoonful of sugar. This may take up to 10 minutes before soft, glossy peaks appear
  4. Gently fold in the almond extract and shredded coconut
  5. Line a baking tray with grease-proof paper
  6. Use an ice-cream scoop/spoon to scoop the batter onto the baking sheet, 2 inches apart per macaroon
  7. Bake for 15 to 20 minutes


One thought on “Coconut macaroons

  1. Pingback: Lemon tart « Chronicles of a cookbookworm

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