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            coconut macaroons


            Coconut Macarons

            Originating from the French Antilles in the Caribbean, these three-ingredient light bites embody the flavours of the island and make a more-ish treat. This bake takes 20 minutes and makes 12 macaroons - plenty for friends and family to enjoy. You will need a baking tray, baking parchment, a medium-size saucepan, and a bowl.



            2 egg whites
            90g caster sugar
            150g desiccated coconut 


            1. Pre-heat the oven to 220°C/fan 200°C/gas mark 7. Line a baking tray with baking parchment.
            2. Place all the ingredients in a medium-size saucepan and mix well. Cook over a very low heat for 3 minutes, until the mixture becomes sticky but no more than slightly hot to the touch. Transfer to a bowl and leave to cool for 2 minutes.
            3. When still warm but cool enough to handle, squeeze a tablespoon of the mixture in your palm to form a small ball with a slight point. Repeat to make 12 macaroons, placing them on the lined baking tray.
            4. Bake for 10 minutes, until dark brown on the outside.

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