Coconut Macaroons

NB – You normally need rice paper to make macaroons but I couldn’t find in my local stores so I had a go at making without. So long as you leave macaroons on the baking sheet until cooled, the cake will hold its shape.

makes 8-12


  • 100g desiccated coconut
  • 100g caster sugar
  • 2 medium egg WHITES only
  • 1 tbsp plain flour
  • 1 tsp vanilla essence
  • 75g dark chocolate
  • pinch salt
  • rice paper sheets


  1. Preheat oven to 160C
  2. Line a baking sheet with parchment paper.
  3. Add rice paper sheets onto parchment paper (if you can source)
  4. In a bowl, mix the coconut, sugar, flour, salt, vanilla, and egg whites together.  You should have a sticky ball of mixture.
  5. Spoon small to medium dollops of mixture onto prepared baking sheet, leaving a 3cm gap between dollops as they can spread.
  6. Bake for 13-16 minutes, until coconut start to look light golden brown.
  7. Leave on baking sheet to cool.
  8. Then move to fridge for 5 minutes whilst you melt the chocolate.
  9. Melt chocolate in a glass bowl over a saucepan of boiled water (do not let glass bowl touch water).
  10. Once melted, dip the base of the macaroons into the chocolate and place onto a cold baking tray.
  11. Drizzle melted chocolate across top of macaroons (easier said than done).
  12. Place macaroons into fridge until chocolate set (about 5 mins)
  13. serve and enjoy.