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Coconut Macaroons2 min read

Coconut Macaroons<span class="wtr-time-wrap after-title"><span class="wtr-time-number">2</span> min read</span>

Coconuts have slowly become the flavour of the month and are being used in everything from our daily dishes to our beauty regimes. Previously coconuts had a poor reputation for being an artery clogging, cholesterol packed food that increased the risk of heart disease, however it’s now making a huge comeback as the new miracle worker!

And it’s not difficult to see why when you hear what it’s capable of…..

  • Excellent natural source of quick energy helping enhance physical performance
  • Improves digestion and absorption of nutrients, vitamins, and minerals
  • Helps keep hair and skin healthy and youthful looking. (Working it’s magic preventing wrinkles, saggy skin, age spots, and even provides some sun protection)
  • It supports your immune system health
  • Improves insulin secretion and symptoms associated with diabetes
  • Helps protect the body from cancers
  • Helps reduce the risk of heart problems and improves good cholesterol.
  • It can help restore and support thyroid function
  • Helps protect against kidney disease and bladder infection

Coconuts are extremely nutritious, rich in fibre, and loaded with essential vitamins and minerals so if you haven’t tried a coconut macaroon already, do already.

There are some great recipes out there but this is the one I love courtesy of Nigella. Enjoy!

Coconut Macaroons

Course Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people


  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 100 grams caster sugar
  • 30 grams ground almonds
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 250 grams shredded coconut not desiccated


  1. Preheat your oven to 170ºC or Gas Mark 3

  2. Beat the egg whites until frothy, then add in the cream of tartar and carry on beating, until soft peaks are formed.

  3. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny

  4. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should hold its shape when clumped together.

  5. Form into clementine-sized domes, 6-7cm / 2½ inches in diameter, and place on a lined baking sheet. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
  6. Finally, cook for 20 minutes or until they're just beginning to turn golden in parts.

Coconut Macaroons


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