Scrumptious coconut macaroons

Macaroons are a traditional German Christmas cookie, made from desiccated coconut and meringue. Not to be mistaken for the vastly different, yet similarly named Macaron, the colourful French sweet biscuits made from almond meal with cream filling which are fiddly and difficult to make, macaroons are super easy to make and are basically foolproof.

You can whip them up in no time at all and you’re sure to impress every time. If you want to mix it up a little, you can dip the bottoms into melted chocolate after they’re cooked and cooled down.

Set them in the fridge and then take them out about 10 minutes before serving to allow them to soften a little. Enjoy!


  • 2/3 cup plain flour
  • 5 1/2 cups flaked coconut
  • 1/4 teaspoon salt
  • 115g can sweeten condensed milk
  • 2 teaspoons vanilla extract


1. Preheat oven to 175C. Line tray with baking paper. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended.

2. Use an ice cream scoop to drop the mixture onto the prepared tray. Macaroons should be about golf ball size. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

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