Coconut Macaroons Two Ways

macaroons

These Coconut Macaroons are an all-occasions recipe. I turn to these simple little delicacies when:

- I am short on time and want something delicious

- It is school holidays or a raining, wintery day and we want some simple, instant, kitchen fun

- I want to give an impromptu gift

- I completely forgot that I need to take a plate, I have 1 hour and very few ingredients!

- My five year old wants to cook

- A friend needs cheering up

One batch of vanilla and one batch of chocolate ensures everyone is happy. Gather your three primary ingredients, pick your flavour, and put half an hour aside; it is time to meet our incredibly easy, super quick, and truly delicious Coconut Macaroons.

Coconut Macaroons Two Ways

1 and 1/2 cups desiccated coconut

2 egg whites

2 rounded tablespoons of honey

1 teaspoon of vanilla or 1 tablespoon of cacao or cocoa or carob

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Place your ingredients into a medium sized bowl in the order listed above, mixing as you go along until well combined. Squeeze mixture firmly into biscuit sized balls. Place on a lined cookie tray. Bake for 10-12 minutes or until golden. Allow to cool completely before touching. Enjoy!

I made these today. I prepared the mixture and popped it in the fridge for 30 minutes while I took my daughter to school, when I returned home I pressed the mixture firmly into balls and baked as normal. I suspect the time in the fridge may of helped with the vanilla macaroons which can sometimes be a little crumbly.

 

 

 

 

  • Melissa

    Can I subsitute maple syrup for the honey?

    • bianca

      Hi Melissa, I have not made these with maple syrup but I certainly think it is worth trying, I just hope they hold together as they can be a bit fragile, are you making the chocolate ones? They are a bit stronger then the vanilla version :) I would love to hear how they turn out, I would perhaps use 3 level tablespoons. Let me know how you go. Many thanks, Bianca

      • Melissa

        Hi Bianca, I made these yesterday with maple syrup. I did 3 tablespoons as you suggested and they worked. I did make the chocolate ones and next time I will try the vanilla. Thanks for a simple recipe that my kids can enjoy – they have various intolerances and I am struggling to find interesting things for them to eat. Melissa

        • bianca

          Thank you so much Melissa, it is great that you took the time to write. I am sure that many people will find your feedback helpful. I am very pleased that you and your family are enjoying the recipes. Be sure to let me know how you go with the vanilla macaroons. Many thanks, Bianca

  • Katew1@optusnet.com.au

    Hi Bianca,
    When you mention vanilla – do you mean extract?
    I know that is really an artificial version so what do you use?
    Thanks for all the lovely recipes, I’m really enjoying them!
    Regards
    Kate

    • bianca

      Hi Kate, thank you, I am glad you are enjoying the recipes. You can use vanilla extract, vanilla essence, pure vanilla powder, or vanilla paste, whatever works best for you will be perfect. I have both an organic extract and pure vanilla powder. I hope that helps, Bianca

      • Katew1@optusnet.com.au

        Thanks Bianca,
        I’ll give them a go
        Regards
        Kate

  • Angela P

    What temperature is “moderate” for the oven?

    • bianca

      Sorry Angela, it is 180 degrees Celsius or 350 degrees Fahrenheit. I hope this helps, Many thanks, Bianca

  • http://pintrist Cheryl

    What is desiccated coconut? Is it reagular shredded coconut?

    • bianca

      Hi Cheryl, it is finely shredded dried coconut. I hope this helps, Bianca

  • KatMod

    These are heavenly!! I made them out of date syrup as I didn’t have any honey and they were DIVINE!

    • bianca

      Thank you so much, it is lovely of you to take the time to write. I am glad you enjoyed them. Bianca

      • KatMod

        You’re welcome- I have just shared the recipe with a friend x

        • bianca

          Thank you, that is very kind. xx

  • Sil

    These look delicious! I’m just wondering if they would freeze okay? They sound like a good little snack to have in the freezer for those ‘craving something sweet’ moments :o)

    • bianca

      Hi Sil, I am glad you like the look of them. Yes they do freeze well. I hope you enjoy them. Many thanks, Bianca

  • Amanda Grimbly

    These are so delicious. I’ve been trying out a few of your treat recipes for my kids and these have been the most loved so far. And I love how simple they are! Might have to whip up a double batch next time!

    • bianca

      Thank you Amanda, I really appreciate you writing! I am glad you enjoyed them. Bianca

  • Charlotte

    These are wonderful, the coconut is absolutely delicious. Thankyou for sharing! xx

    • bianca

      Thank you so much Charlotte, I am glad you enjoyed them. I really appreciate you taking the time to write! Many thanks, Bianca

  • Leanne

    We are egg intolerant, any suggestions on replacement for the eggs?

    • bianca

      Hi Leanne, my fatigued mind is not coming up with anything straight off the top of my head sorry. You could try extra honey? I just want them to hold together for you. If you try this be sure to let them cool before you touch them. Be sure to let me know how it goes. Many thanks, Bianca

      • Christine

        Whizzed silken tofu??

    • Karen

      Chia seeds soaked, maybe?

      • http://www.wholefoodsimply.com/ Bianca Slade

        You could try the chia gel, I have only made them with egg sorry.

  • Christine

    I have just made the vanilla macaroons – fructose free version! I substituted the 2 tbs of honey with 1 tbs of rice malt syrup and 1 tbs of glucose syrup and they worked out brilliantly!! Thanks.

    • bianca

      Thank you so much Christine, I really appreciate you writing. I am sure that tip will help many others! I am glad you like them. Bianca

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  • Lenka

    Hi Bianca,
    no need to whip the egg whites like with most macaroons?

    • bianca

      No, I don’t. I hope you like them. Bianca

  • Lilmissmcrae

    Great simple recipe.
    I also refridgerated my mixture a few hours, and added a little coconut oil.
    Once done a melted dark choc on top.
    Wowee!!
    Yum!

    • bianca

      YUM!

  • Natasha

    why have I not known about these!!!

    I had to run to the kitchen and make both types straight away.

    I decided to only use 1Tbsp of honey in the vanilla and 1 1/2 in the chocolate- I also added a sprinkling of peppermint essence. choc-mint yum!!

    To good for words. I returned from the beach to see the vanilla ones were devoured by my daughter- all that was left was the empty tray they had been cooling on after cooking. (the choc-mint had been put away thankfully)

    I think I have my christmas gifts sorted.

    • bianca

      Oh I love this!! Thank you!!! I am glad you have enjoyed them, the choc mint sounds divine! Many thanks, Bianca

  • http://Facebook Cat

    Can you freeze these?

    • bianca

      Sure can. x

  • Tracey

    These look great!
    Would shredded coconut? Id love to make them straight away but dont have desiccated only shredded

    • bianca

      Hi Tracey, I think desiccated will work better in this one, can you grind it up in a coffee grinder, blender or food processor?

      • tracey

        Didnt think of that thanks,

  • lizz

    Hi, can these be made in cupcake papers or in a sylicone cupcake tray or does it need the drying effect being in open balls? I want to send something different than cupcakes to school for my daughters birthday.

    • bianca

      Hi Lizz, Yes, that could work, I haven’t tried it. The Jersey Caramels rolled into balls and then in coconut and put in mini muffin cases is also a really great idea. I will be putting up some more ideas next week. I hope this helps. Bianca

  • CleanEatingLife

    Just happened upon your blog. Your recipes look wonderful! Can’t wait to try some!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you. I hope you enjoy them.

  • Nikki

    HI Bianca, do you think these would work if I tried adding some natural pink food colouring to the vanilla version to give a hint of colour for a birthday party?

    • http://www.wholefoodsimply.com/ Bianca Slade

      Yes, I think so. Be sure to let me know how you go.

  • Karen

    Hi Bianca, Is there a particularly reason for only using the egg whites?

    • http://www.wholefoodsimply.com/ Bianca Slade

      You can try the whole egg if you want to. I suspect they will be heavier. Let me know how you go.

  • Kerry

    Wow, can’t wait to try these! Do you think I could use Medjool dates in place of the honey and how many? Thanks for sharing :)

    • http://www.wholefoodsimply.com/ Bianca Slade

      I have not tried them with dates. I guess what you are suggesting would be somewhat similar to our two ingredient cookies, might be worth checking those out?

  • Erin

    Hi Bianca,
    I just finished making these (not even cool yet) yummy. It will be hard to save them for my mothers group tomorrow. I may have to make another batch.

    FYI if you make 20 balls (10 vanilla 10 choc) each ball is 40 calories each.

  • Sarah

    Hi there, just made a batch of these as per your instructions. Are soooooooo delicious… only issue is that they didn’t stick and are crumbling… what did I do wrong? Thank you! :)