Boy Bakes Treats - Coconut Macaroons

Coconut Macaroons

Boy Bakes Treats - Coconut Macaroons

So what's the difference between a macaroon and a macaron? Officially, a macaron is meringue-based and made with almond flour while macaroons are made with coconut. But for real? Macarons are a pain in the ass to make while macaroons are a walk in the park.

Seriously, these are super easy - whip up some egg whites and sugar, add in a heap of coconut, a bit of vanilla and almond essence, throw them in the oven, and you've got a delicous cookie with a crisp and toasted craggy shell that encases a chewy and tender interior, with a texture that is light but not overly sweet.

Make sure you get shredded coconut rather than dessicated, as the finer pieces tend to get swallowed up by the sugar mixture and you really want to coconut to be front and centre. For an airier texture to your macaroons, take the eggs out of the fridge 30 minutes before you start your bake, and if you want to dial up the crispy coconut of it all, toast the shredded coconut for about 5 minutes before you add it in to the mix. There's also the option of dipping the base in melted chocolate once they've cooled...




25 minutes


15 minutes


  • 2 egg whites
  • 115 grams caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond essence
  • 1/4 teaspoon salt
  • 225 grams shredded coconut


  1. Heat oven to 180 degrees Celsius/360 degrees Fahrenheit and line two oven trays with baking paper.
  2. Place the egg whites in a large bowl and use an electric mixer to beat until soft peaks form. Add the sugar a tablespoon at a time and whisk until the peaks can hold their shape and the mixture is glossy. This is what will give that crunchy coating to the macaroon. Add vanilla, almond essence and salt and fold through with a spatula.
  3. Add the coconut, 1/2 a cup at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.
  4. With wet hands to prevent sticking, shape the coconut mixture into small balls about the size of a walnut. Space them about two fingers or so apart on the baking sheet.
  5. Bake for 15-20 minutes, or until the tops are lightly golden. Let the macaroons cool on the baking sheet for a minute, then carefully remove to wire rack to cool completely. Be careful, they are delicate!

More like this...

Recipe notes