Coconut and Almond Macaroons

I have always loved making macaroons with ground almonds, coconut and egg white. The only problem was I usually put the egg yolks into a mug in the fridge intending to use them at a later date and then forget all about them! I don’t like waste so was really pleased when I came across a recipe for biscuits that were made using just yolks so now i can make both together :).

Here is my macaroon recipe.


3 egg whites,
3 ozs/85 gms coconut
6 ozs/170gms caster sugar,
3 ozs, 85 gs ground almonds
Cherries or almonds for decoration.


Heat the oven to 300F, 160C or Gas 3.
Beat the egg whites until stiff. Then add half the sugar and beat again. Fold in the rest of the sugar, the coconut and ground almonds. Put spoonfuls of the mixture onto rice paper or baking parchment, decorate with a piece of cherry or almond. Bake in the oven until golden brown. I find with mine this takes between 10-15 mins.

To use up the egg yolks I made these biscuits. The recipe can be found on this site BBC Recipes . The ones in the picture have been filled with jam as the recipe suggests but I have also used a small amount of chocolate spread which is really delicious.

Comments are closed.