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Coconut Or Almond  Macaroons

These are so simple to make and can keep for 4 or 5 days easily in an airtight box.



  • 1.

    To make the macaroons, preheat the oven to 180c/350f.

  • 2.

    Put dessicated coconut, or ground almonds, caster sugar, and the egg white into a bowl and stir to combine. It should be firm yet slightly sticky.

  • 3.

    Roll small desert spoonfuls of the mixture into balls and place on a baking tray lined with parchment paper. Flatten slightly with a wet fork.

  • 4.

    Cook for about 10 mins or until pale golden.Cool on a wire rack.

  • 5.

    NOTE: These are also good with the grated zest of 1 lemon or orange.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Coconut Or Almond Macaroons.


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Posted by Report
I have tried this recipe, lovely! My husband hates egg white, he didn't notice, loved it!