- Course: Snack
- Yield : 18
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Coconut macaroons are a lovely little sweet snack that take no time to prepare. A great recipe when you need to ‘bring a plate’ or want to make something different for a party table. It’s also good to have a stash of these beauties in the freezer.
Nutrition note: A quick and easy ‘sometimes food’ that the whole family can enjoy.
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- 4 egg whites
- ¼ tsp salt
- 1 tsp pure vanilla essence
- 2 ½ cups shredded coconut
- 1 tbsp coconut oil
- 2-3 tbsp pure maple syrup
- ½ cup melted carob or chocolate to drizzle (optional)
Preheat the oven to 160°C and line a baking tray with baking paper. -
Place the egg whites into clean, dry bowl and beat for around 5 minutes or until stiff peaks form. Pour into a separate bowl. -
Combine the salt, vanilla, shredded coconut, coconut oil and maple syrup in a large bowl and stir to thoroughly combine. -
Pour the coconut mix into the egg whites and gently fold through until well combined.
Use an ice-cream scoop to mould the macaroons evenly. Place on the baking tray. Cook for 20 minutes, if the macaroons are burning turn down the oven to 140°C for the remaining 10 minutes. -
Remove from the oven to cool. Drizzle over chocolate (optional) and serve. Store in an airtight container for 2 – 3 days. -
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