GF Coconut Macaroons Recipe

If, like me, you can't resist the sweet, exotic flavor of coconut then these little treats will be a winner, guaranteed! They are so light they melt in your mouth. What's more they are super simple to make, so you can enjoy them as a snack or with a nice warm cuppa on a cold day. 

Ingredients for the coconut macaroons recipe

  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1 tsp ground cinnamon
  • 2 cups (200g) shredded (desiccated) coconut 
  • 1/2 tsp almond essence
  • Preparation time: 15 minutes
  • Baking time: 20 minutes


Preheat oven to 170oC/fan oven 150oC/325oF/Gas mark 3. Prepare 2 baking pans by lining them with baking parchment (this prevents your coconut macaroons recipe from sticking to the pan. 

TOP TIP: Ensure your bowl is spolessly clean before adding the egg whites, to ensure they whisk up light and fluffy.

Separate the egg whites from the yolks. I use a knife to tap the egg shell and then carefully break it in half. Hold the egg over a bowl when you do this, so that some of the egg white can fall straight into it. Then transfer the yolk from egg shell half to the other one a few times until the yolk remains in the shell and the white is all in the bowl. Save the yolks for another recipe. 

You may find it easier break the eggs into an egg white separator if you are short on time, or a little heavy handed when breaking your egg shells. 

Whisk the egg whites until they form soft peaks. You can use a hand or electric whisk for this. The latter will make the process much quicker and make your arm ache less!

Slow the speed down if using the electric whisk, then sprinkle in the sugar, almond essence and cinnamon, a little at a time. Whisk the ingredients together carefully so you don't knock out all the air you have incorporated.

Put the whisk to one side and grab a large metal spoon. Use this to gently fold in the coconut to your mixture. 

Place spoonfuls of the mixture onto your prepared baking pan. I try to make them a similar size to a golf ball. Ensure there are gaps in between each coconut macaroon. 

Bake for approximately 20 minutes in the preheated oven, until the macaroons puff up and start to color. They should be dry to the touch and not soggy. Gently peel them off of the parchment paper and cool on wire racks.

Store in an airtight box or container. There is no need to store the macaroons in the refrigerator. 

Variation on the coconut macaroons recipe

Instead of using parchment paper you can use edible rice paper to line your pans. This is left on the bottom of the macaroons and helps to support them. 

You can melt 75g dark chocolate in a bowl over hot water (or in the microwave) until runny. Then either dip the tops of the macaroons in the chocolate or drizzle it off the back of a metal spoon over them for a decorative and tasty finish.

Other coconut recipes on the site

- - Goconut Macaroons Recipe


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