Coconut Macaroons


To me, macaroons are somewhere between a cake and a biscuit. They are great for afternoon tea or popping into lunch boxes. They keep well in an air-tight container too.

These are not to be confused with Macarons which are quite different

Coconut Macaroon Recipe














Preparation time: 15 minutes
Cooking time: 15 minutes
Quantity: Approximately 15

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2 cups coconut
3/4 cup caster sugar
2/3 cup cornflour
2 eggs
Glace cherry halves to decorate



Pre-heat oven to 180 degrees Celsius.

Line baking tray with baking paper.

Mix first four ingredients together well. Place heaped dessert spoonfuls onto baking paper. Place a half cherry on the top of each.

Bake for about 12 - 15 minutes till golden.

Makes around 15 depending on how big you make them.



This is one of those recipes where you really need to listen out for your oven timer bell. Macaroons can easily spoil if left in the oven for even 1 - 2 minutes longer than needed.


Food Facts:

Early Spanish explorers called coconuts coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. If you are really interested in further information on the medicinal aspects of coconut this site is well worth checking out - Coconut Research Centre



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