Pages Menu
RSS Facebook Twitter Pinterest Google + Instagram Tumblr Email
Categories Menu

Posted by on Feb 15, 2013 in Cookies & Macarons, Dairy-Free, Finger Food, Nut-Free, Recipes, Seafood-Free, Sweets, Vegetarian | 4 comments

Coconut Macaroon Recipe

Coconut Macaroon Recipe

Coconut Macaroons remind me of winter. It must be the whiteness and the dusting of icing sugar. So it only makes sense that I make them while it’s still cold out. Well, actually, if it was summer, I’d probably say I’m making it because I miss winter…heck, I’d make up something like “March Macaroons” if I needed, just to get my hands on these chewy and coconutty treats.

When it comes to dessert, we know cookies and brownies are amongst the easiest to put together. If you haven’t made coconut macaroons before, they are just as easy, if not easier to make. I’m not kidding. Stir, pipe, bake and you’re done. It’s a one pot deal and you don’t even have to clean a mixing bowl!

Before you come back and get upset with me, I will admit that the pot is a little bit of a pain to clean, but soak it in hot water for a while before you scrub and you’ll do fine. Or better yet, do what I did, and tell someone (none other than Mr. H) it’s their turn to do the dishes.

W Coconut Macaroon-2

Adapted from Pastry Training Centre of Vancouver

Coconut Macaroon

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 28

Calories per serving: 68

Fat per serving: 2.9

Coconut Macaroon

Chewy centre with a slight crispy shell, a perfect treat!



  • 250g Sugar
  • 125g Unsweetened Finely Shredded Coconut
  • 100ml Egg Whites (about 3 eggs)
  • 12g Cake Flour


  1. In a saucepan, combine sugar, coconut and egg whites and heat on high heat, stirring constantly for about 5-10 minutes, until it registers 158F on a candy thermometer. If you don’t have a candy thermometer, 158F is around when you will see a little of the coconut starting to brown. Remove from heat.
  2. Sift in cake flour and stir to mix thoroughly. Leave until warm.
  3. Preheat oven to 320F. Line 2 baking pans with parchment paper.
  4. When the coconut mixture is warm to touch, transfer to a piping bag and pipe 28 rounds straight down onto the parchment, leaving ample room between each as the cookies will expand quite a bit while baking.
  5. Bake for 12 minutes, until the cookies slightly brown. Let cool and dust with icing sugar if you’d like.


If you can only find medium unsweetened coconut, break it down further with a food processor.

Coconut Macaroon Nutrition

Per each of 28 Cookies

W Coconut Macaroon-1

Share this:
Feeling like more?


  1. I made this recipe because I found it extremely easy and beautiful. But I don’t have a candy thermometer and my macaroons turned out a little bit dry. But they were still delicious! I think I will have to eventually buy one! Thanks for sharing it!

    • Thanks for dropping by Veronica! If you bake often, a candy thermometer is really handy!

      I find that this version of coconut macaroon has a slightly different texture from the common ones I see available and isn’t as gooey, so you might have done it correctly after all!

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *