Chocolate-covered macaroons cooling on a wire rack

Coconut macaroons

  • makes 12
  • Easy

Five ingredients and less than half an hour in the kitchen is all it takes to make this classic, coconutty treat. Drizzle thickly with dark chocolate to finish


Bake a batch of coconut macaroons, then check out our macaroon tarts, coconut cake, coconut lamingtons and more coconut recipes



  • desiccated coconut 175g
  • egg whites 2
  • golden caster sugar 75g
  • vanilla extract 1 tsp
  • dark chocolate 100g, chopped


  • Step 1

    Heat the oven to 170C/fan 150C/gas 3. Toast the coconut in a dry frying pan over a medium heat, tossing, for 5 minutes until lightly golden. Tip into a large bowl.

  • Step 2

    In a separate bowl, whisk the egg whites with an electric whisk until frothy. While whisking, add the sugar a spoonful at a time until you have a stiff, glossy meringue that is holding stiff peaks. Whisk in the vanilla extract and a pinch of salt.

  • Step 3

    Fold the meringue into the toasted coconut until evenly combined. Scoop the mixture into 12 balls and put onto a baking tray lined with baking paper, shaping with the spoon into a round. Bake for 10 minutes until lightly golden, then cool completely.

  • Step 4

    Melt the chocolate in a heatproof bowl in short blasts in a microwave, then dip the bases of the cooled macaroons in the melted chocolate. Transfer to a wire rack set over a sheet of baking paper to catch any drips. Drizzle with any remaining melted chocolate and leave to set before serving.

*This recipe is gluten free according to industry standards

Treat yourself to more coconut recipes

Sticky Iced Buns Recipe with Coconut

Nutritional Information

  • Kcals 170
  • Fat 12.6g
  • Saturates 9.8g
  • Carbs 10.1g
  • Sugars 9.2g
  • Fibre 3.6g
  • Protein 2.2g
  • Salt 0.1g