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Coconut Macaroons

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18
Author: Swah


  • 3 egg whites room temperature
  • 1 1/2 cups caster sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups shredded coconut


  • Preheat the oven to 180°C and line 2 baking trays with baking paper.
  • Beat the egg whites in a bowl using an electric mixer until soft peaks form.
  • Gradually add the sugar, beating constantly, until the mixture becomes stiff and glossy.
  • Fold the vanilla extract through with a spatula.
  • Gently fold the coconut through with your spatula. Be careful not to overmix the mixture as you will lose the volume of the egg whites.
  • For big macaroons, use an icecream scoop to portion out the mixture onto your tray. If you want to sandwich them with a ganache later, use a teaspoon to portion the mixture.
  • Bake in the oven for 15 minutes, or until the macaroons are slightly browned. Allow to cool completely before serving.