Coconut Macaroons


I’m not a great fan of sweet coconut-y things, but this recipe did make me smile ūüôā The fact that it takes 10 minutes to prepare made me smile even more and I’m looking forward to making it with my niece some day soon as it’s great fun with kids around! This goes great with tea or coffee or even just as a great as a quick sugar fix. My first attempt was a bit disastrous as I ended up taking a phone call while it was baking and then the bottom of the macaroons burnt and they were far too big. Evidence is in the pic below!

The disaster batch

The disaster batch!

So do watch your macaroons every few minutes until it’s golden brown. When you take them out it will also cook a little more on your baking tray. So don’t be afraid if it looks a little under cooked at first.

MKA Tips: ¬†As each oven is different, try a ‘test batch’ of about 3 macaroons first so you know how long you need to bake them for. The mixture doesn’t contain any raising agents so it’s no problem for it to sit there happily while you conduct your testing. The parchment paper is important here as they seem to stick to anything else!

Makes about 20 macaroons


  • 2 cups shredded unsweetened cocunut
  • 1 +1/2¬†cups plain flour (Can use gluten free flour too)
  • 3/4 cup sugar (I used 1/2 cup as I prefer it less sweet)
  • ¬Ĺ cup milk (I used soya milk)
  • 2 tablespoons maple syrup (or golden syrup)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoons salt

Optional decorations: dark or white melted chocolate


  1. Preheat your oven to 170C (I set my oven to 160 C) and line a baking sheet with parchment paper.  In a  bowl mix the sugar,  milk,  syrup, vanilla extract and salt. After these have been combined add the shredded coconut.
  2. Slowly add the flour a little at a time and mix well with a spoon as you go. It will make quite a sticky mixture so don’t worry. Add more flour if you feel it’s too watery – the mixture shouldn’t fall easily off the spoon.
  3. Use a teaspoon/small ice cream scoop/melon baller to make 1 inch balls and place these on your baking try lined with parchment paper. These macaroons don’t flatten as you bake¬†so if you want them as balls then leave them as they are, or flatten them if you want flat macaroons.
  4. Bake for 10 – 15 minutes or until they turn golden brown. Keep an eye on them! Cool for 5 mins and then place them on a cooling rack to cool completely.
  5. Dip these in your favorite melted chocolate or drizzle the chocolate over them ¬†– or they’re just as nice plain and unadorned!
  6. Sit back and enjoy!

Variations: These are yummy with chopped pistachio, chocolate chips, cranberries or other dried chopped fruits. Try using a natural sweetener like Stevia or Truvia and substitute 1/2 of the plain flour for soya flour for a healthier recipe.

5 responses to “Coconut Macaroons

  1. Pingback: Coconut Macaroons | My Kitchen Adventures

  2. A wonderful recipe and great tip about the coconut macaroons not flattening during baking. I had not thought of using macaroons with white chocolate before.


  3. Emma Nixon

    Coconut macaroons always remind me of when I use to stay at my Nans. We would have these as a treat. Love your recipe


  4. Hannah ONeill

    I used to love eating this (shop ones), might make some this weekend as I miss their flavour!


  5. Pingback: Meatless any day | My Kitchen Adventures

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