Coconut Macaroons

The recipes you see these days for "Macaroons" are the "French Macaroons" which are little meringue biscuits joined together with a cream mixture. This recipe is a little different. It's one that my Mum has been making for many years and the biscuits are light and crunchy.

Just the thing for using up egg whites if you've made custard or ice cream. The biscuits will keep for a week or two in an airtight container because most of the moisture is baked out of them.


  • 2 egg whites
  • pinch salt
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup coconut
  • 1/2 cup chopped nuts (optional)
  • 2 cups crushed cornflakes


  1. heat your oven to a slow heat (about 160 C)
  2. line 2 trays with baking paper
  3. add the egg whites to a clean mixing bowl with salt and beat until the whites are frothy
  4. gradually add sugar, a spoonful at a time and continue beating at high speed - it's important that the sugar is dissolved so add the sugar very gradually
  5. remove the bowl from the mixer and fold in the vanilla, coconut, nuts and cornflakes.
  6. drop spoonfuls of mixture onto your trays - they will be about the size of a golf ball and will keep their shape so you don't need to allow for spreading.
  7. bake for about 30 minutes and remove to a cooling rack - the biscuits should be pale and dry.
  8. store in an air tight container.


I have used 5 egg whites with all the other ingredients doubled. This size mixture will use most of a smaller box of cornflakes.