Coconut macaroons

Yay – it feels like a while since I’ve posted a coconut-heavy recipe! Living up to the blog name at last.

I love coconut macaroons, especially when fresh out of the oven and still crispy. They’re such a simple treat to make, and I think I’ve finally arrived at the perfect recipe 🙂



(Makes around 30 tablespoon-sized macaroons)

2 egg whites

1/4 cup honey

2-3 tbsp arrowroot flour (this helps to make them have a lovely crispy outer ‘shell’ and a soft, chewy middle)

100g dessicated coconut (unsweetened)

Pinch salt

Vanilla seeds from pod – to your tastes



1. Whip your egg whites with an electric whisk on high for about 3-5 minutes. You want them to form stiff peaks.

2. Add your pinch of salt and vanilla. While still whipping on a low-medium speed, slowly add in the honey. Keep whipping until all combined.

3. Using a spatula, stir in the coconut and arrowroot. Chill in the fridge for 20-30 minutes to improve the consistency. Pre-heat the oven to gas mark 5.

4. Portion out and shape (if you like) the macaroons on a lined baking tray. Bake for around 15 minutes, or until the tops begin to turn golden.

(I know some recipes call for a shorter baking time, but I find that this fails to make satisfactorily crispy macaroons – sad face 😦 Personally, I don’t mind them being quite golden, although I’m sure some people would claim they’re over-baked!)

Try not to eat the whole lot in one go!SAMSUNG CAMERA PICTURES


Note: although I try not to use sweeteners like honey as much as possible in my bakes, I’ve found that macaroons just don’t work as well without a good dollop of honey. Any more than 1/4 cup would be unnecessarily sweet, I feel.

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