Crisp on the outside and chewy on the inside coconut macaroons

This coconut macaroons recipe is very easy and quick to make. The coconut macaroons are crisp on the outside and chewy on the inside, it’s a delight! They are perfect to have hot coffee or tea. It’s a winner! Easy enough for kids to get in the kitchen and as well.

Coconut macaroons



☛For 45 to 50 coconut macaroons
☛7 ounces (200g) grated coconut — it’s better when you grate a fresh coconut if you can grab one.
☛7 ounces (200g) of caster sugar
☛Few drops of vanilla extract (optional)
☛A pinch of salt
☛2 eggs


Preheat your oven to 360°F. Beat the eggs, sugar, vanilla extract and salt until it gets frothy. The texture should be a bit stiff and white. Then add the grated coconut and mix well.

Using 2 teaspoons, drop small mounds on a baking sheet lined with parchment paper, then shape them by hand so they cook better. Be careful to space them by one inch approx. Bake in a hot oven at 360°f (180°c) for 10 to 12 minutes per batch (coconut macaroons should be just golden). Let dry your coconut macaroons before removing from the parchment paper.
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