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Coconut Macaroons Two Ways

56 comments

macaroons
These Coconut Macaroons are an all-occasions recipe. I turn to these simple little delicacies when:

– I am short on time and want something delicious

– It is school holidays or a raining, wintery day and we want some simple, instant, kitchen fun

– I want to give an impromptu gift

– I completely forgot that I need to take a plate, I have 1 hour and very few ingredients!

– My five year old wants to cook

– A friend needs cheering up

One batch of vanilla and one batch of chocolate ensures everyone is happy. Gather your three primary ingredients, pick your flavour, and put half an hour aside; it is time to meet our incredibly easy, super quick, and truly delicious Coconut Macaroons.

Coconut Macaroons Two Ways

1 and 1/2 cups desiccated coconut

2 egg whites

2 rounded tablespoons of honey

1 teaspoon of vanilla or 1 tablespoon of cacao or cocoa or carob

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Place your ingredients into a medium sized bowl in the order listed above, mixing as you go along until well combined. Squeeze mixture firmly into biscuit sized balls. Place on a lined cookie tray. Bake for 10-12 minutes or until golden. Allow to cool completely before touching. Enjoy!

I made these today. I prepared the mixture and popped it in the fridge for 30 minutes while I took my daughter to school, when I returned home I pressed the mixture firmly into balls and baked as normal. I suspect the time in the fridge may of helped with the vanilla macaroons which can sometimes be a little crumbly.

56 comments
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56 comments

Melissa August 24, 2013 - 2:59 pm

Can I subsitute maple syrup for the honey?

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bianca August 24, 2013 - 3:06 pm

Hi Melissa, I have not made these with maple syrup but I certainly think it is worth trying, I just hope they hold together as they can be a bit fragile, are you making the chocolate ones? They are a bit stronger then the vanilla version 🙂 I would love to hear how they turn out, I would perhaps use 3 level tablespoons. Let me know how you go. Many thanks, Bianca

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Melissa August 26, 2013 - 2:16 pm

Hi Bianca, I made these yesterday with maple syrup. I did 3 tablespoons as you suggested and they worked. I did make the chocolate ones and next time I will try the vanilla. Thanks for a simple recipe that my kids can enjoy – they have various intolerances and I am struggling to find interesting things for them to eat. Melissa

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bianca August 26, 2013 - 9:17 pm

Thank you so much Melissa, it is great that you took the time to write. I am sure that many people will find your feedback helpful. I am very pleased that you and your family are enjoying the recipes. Be sure to let me know how you go with the vanilla macaroons. Many thanks, Bianca

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Katew1@optusnet.com.au August 24, 2013 - 5:32 pm

Hi Bianca,
When you mention vanilla – do you mean extract?
I know that is really an artificial version so what do you use?
Thanks for all the lovely recipes, I’m really enjoying them!
Regards
Kate

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bianca August 24, 2013 - 8:15 pm

Hi Kate, thank you, I am glad you are enjoying the recipes. You can use vanilla extract, vanilla essence, pure vanilla powder, or vanilla paste, whatever works best for you will be perfect. I have both an organic extract and pure vanilla powder. I hope that helps, Bianca

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Katew1@optusnet.com.au August 25, 2013 - 11:32 am

Thanks Bianca,
I’ll give them a go
Regards
Kate

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Angela P August 24, 2013 - 11:20 pm

What temperature is “moderate” for the oven?

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bianca August 26, 2013 - 9:28 pm

Sorry Angela, it is 180 degrees Celsius or 350 degrees Fahrenheit. I hope this helps, Many thanks, Bianca

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Cheryl August 25, 2013 - 10:00 am

What is desiccated coconut? Is it reagular shredded coconut?

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bianca August 26, 2013 - 9:26 pm

Hi Cheryl, it is finely shredded dried coconut. I hope this helps, Bianca

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KatMod September 5, 2013 - 6:40 am

These are heavenly!! I made them out of date syrup as I didn’t have any honey and they were DIVINE!

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bianca September 5, 2013 - 2:16 pm

Thank you so much, it is lovely of you to take the time to write. I am glad you enjoyed them. Bianca

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KatMod September 7, 2013 - 7:39 pm

You’re welcome- I have just shared the recipe with a friend x

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bianca September 7, 2013 - 7:42 pm

Thank you, that is very kind. xx

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Sil September 8, 2013 - 12:58 pm

These look delicious! I’m just wondering if they would freeze okay? They sound like a good little snack to have in the freezer for those ‘craving something sweet’ moments :o)

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bianca September 8, 2013 - 3:36 pm

Hi Sil, I am glad you like the look of them. Yes they do freeze well. I hope you enjoy them. Many thanks, Bianca

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Amanda Grimbly September 12, 2013 - 5:20 pm

These are so delicious. I’ve been trying out a few of your treat recipes for my kids and these have been the most loved so far. And I love how simple they are! Might have to whip up a double batch next time!

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bianca September 12, 2013 - 8:08 pm

Thank you Amanda, I really appreciate you writing! I am glad you enjoyed them. Bianca

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Charlotte October 7, 2013 - 6:26 pm

These are wonderful, the coconut is absolutely delicious. Thankyou for sharing! xx

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bianca October 7, 2013 - 7:09 pm

Thank you so much Charlotte, I am glad you enjoyed them. I really appreciate you taking the time to write! Many thanks, Bianca

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Leanne October 9, 2013 - 12:47 pm

We are egg intolerant, any suggestions on replacement for the eggs?

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bianca October 9, 2013 - 9:07 pm

Hi Leanne, my fatigued mind is not coming up with anything straight off the top of my head sorry. You could try extra honey? I just want them to hold together for you. If you try this be sure to let them cool before you touch them. Be sure to let me know how it goes. Many thanks, Bianca

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Christine October 9, 2013 - 9:32 pm

Whizzed silken tofu??

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Karen April 4, 2014 - 8:57 pm

Chia seeds soaked, maybe?

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Bianca Slade April 5, 2014 - 8:19 am

You could try the chia gel, I have only made them with egg sorry.

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Christine October 9, 2013 - 6:01 pm

I have just made the vanilla macaroons – fructose free version! I substituted the 2 tbs of honey with 1 tbs of rice malt syrup and 1 tbs of glucose syrup and they worked out brilliantly!! Thanks.

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bianca October 9, 2013 - 8:56 pm

Thank you so much Christine, I really appreciate you writing. I am sure that tip will help many others! I am glad you like them. Bianca

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Halloween Fødselsdag | asinMyLife October 21, 2013 - 3:35 am

[…] sidst lavede jeg nogle kokoskugler, og en masse spindelvæv af smeltet chokolade. De gav lige det sidste touch af Halloween, og igen […]

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Lenka October 30, 2013 - 3:48 pm

Hi Bianca,
no need to whip the egg whites like with most macaroons?

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bianca November 1, 2013 - 8:13 pm

No, I don’t. I hope you like them. Bianca

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Lilmissmcrae October 30, 2013 - 7:48 pm

Great simple recipe.
I also refridgerated my mixture a few hours, and added a little coconut oil.
Once done a melted dark choc on top.
Wowee!!
Yum!

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bianca November 1, 2013 - 8:16 pm

YUM!

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Natasha October 31, 2013 - 12:37 am

why have I not known about these!!!
I had to run to the kitchen and make both types straight away.
I decided to only use 1Tbsp of honey in the vanilla and 1 1/2 in the chocolate- I also added a sprinkling of peppermint essence. choc-mint yum!!
To good for words. I returned from the beach to see the vanilla ones were devoured by my daughter- all that was left was the empty tray they had been cooling on after cooking. (the choc-mint had been put away thankfully)
I think I have my christmas gifts sorted.

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bianca November 2, 2013 - 1:28 pm

Oh I love this!! Thank you!!! I am glad you have enjoyed them, the choc mint sounds divine! Many thanks, Bianca

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Cat December 2, 2013 - 4:21 pm

Can you freeze these?

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bianca December 3, 2013 - 7:56 pm

Sure can. x

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Tracey December 3, 2013 - 1:05 am

These look great!
Would shredded coconut? Id love to make them straight away but dont have desiccated only shredded

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bianca December 3, 2013 - 7:55 pm

Hi Tracey, I think desiccated will work better in this one, can you grind it up in a coffee grinder, blender or food processor?

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tracey December 4, 2013 - 1:45 am

Didnt think of that thanks,

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lizz December 3, 2013 - 11:36 am

Hi, can these be made in cupcake papers or in a sylicone cupcake tray or does it need the drying effect being in open balls? I want to send something different than cupcakes to school for my daughters birthday.

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bianca December 3, 2013 - 7:53 pm

Hi Lizz, Yes, that could work, I haven’t tried it. The Jersey Caramels rolled into balls and then in coconut and put in mini muffin cases is also a really great idea. I will be putting up some more ideas next week. I hope this helps. Bianca

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CleanEatingLife February 8, 2014 - 11:17 pm

Just happened upon your blog. Your recipes look wonderful! Can’t wait to try some!

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Bianca Slade February 12, 2014 - 9:00 am

Thank you. I hope you enjoy them.

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Nikki March 25, 2014 - 6:16 pm

HI Bianca, do you think these would work if I tried adding some natural pink food colouring to the vanilla version to give a hint of colour for a birthday party?

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Bianca Slade March 26, 2014 - 7:54 am

Yes, I think so. Be sure to let me know how you go.

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Karen April 4, 2014 - 8:59 pm

Hi Bianca, Is there a particularly reason for only using the egg whites?

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Bianca Slade April 5, 2014 - 8:19 am

You can try the whole egg if you want to. I suspect they will be heavier. Let me know how you go.

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Kerry May 27, 2014 - 9:16 pm

Wow, can’t wait to try these! Do you think I could use Medjool dates in place of the honey and how many? Thanks for sharing 🙂

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Bianca Slade June 3, 2014 - 9:00 pm

I have not tried them with dates. I guess what you are suggesting would be somewhat similar to our two ingredient cookies, might be worth checking those out?

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Erin June 18, 2014 - 1:57 pm

Hi Bianca,
I just finished making these (not even cool yet) yummy. It will be hard to save them for my mothers group tomorrow. I may have to make another batch.
FYI if you make 20 balls (10 vanilla 10 choc) each ball is 40 calories each.

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alien September 25, 2014 - 12:25 pm

Why count calories. Just count carbs if you must

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Sarah July 6, 2014 - 10:09 pm

Hi there, just made a batch of these as per your instructions. Are soooooooo delicious… only issue is that they didn’t stick and are crumbling… what did I do wrong? Thank you! 🙂

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Lydia May 6, 2015 - 3:44 pm

Hi Bianca, I just made this and the lemon muffins and both turned out sooo good!! I have to say this is the best macaroons I’ve ever tasted. I made it in two other ways – first was with lemon zest and the other I added matcha powder to give it a hint of green tea flavor. I’m so happy the flavours turned out great! Thanks for all your the winning recipes! 🙂

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Bianca Slade May 10, 2015 - 3:21 pm

Thank YOU so much!!! I am glad you have enjoyed the recipe! I really appreciate the feedback and your flavours sound divine!! Be sure to let me know how you go with anything else that you try. x

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