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Coconut Macaroons   Veg  CD  CBF  35mins

Makes  12-18 large Biscuits    Cold  Vegetarian  Baked Fayre  Teatime   Cookies Biscuits  Gluten Wheat Dairy Free


2 Egg Whites
100g/4oz Caster Sugar
teaspoon Vanilla Extract

100g/4oz Desiccated or Shredded Coconut



1. Preheat the oven to 170C, 325F, Gas Mark 3 and line 1 or 2 baking trays with baking parchment.

2. In a large mixing bowl, beat the egg whites with an electric whisk until just stiff enough to leave a ribbon when cut through with a knife.


3. With the whisk still running on a low speed, gradually add in the sugar and vanilla extract.


4.  Fold in coconut using a spatula.


5.  Drop spoonfuls of the mixture onto the prepared baking trays then bake for 20 to 25 minutes until the macaroons are dry and golden brown. Cool on wire racks.

These are also very good drizzled with melted chocolate once they are cold the  allow the chocolate to set before serving.


 More Biscuit/Cookies & Pastries Recipes  |  French Macaron Recipes


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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