Coconut Macaroons

Prep Time
10 mins

Prep Notes
Cooking Time
12-15 minutes
Yields approx 12 macaroons

140g eggs whites (5-6 eggs depending on the size)*
200g shredded coconut
1 tsp vanilla essence
1/3 Cup honey (melted)
Pinch of pinch or celtic salt 

*you don't have to be too exact, recipe pretty forgiving


  1. Turn oven onto 180oC.
  2. Beat eggs whites until soft peaks.
  3. Gently heat honey until just melted.
  4. Mix vanilla essence, shredded coconut, salt and honey into the whipped egg whites.
  5. Grease or line a tray with bleach free baking paper or a silicon mat.
  6. Spoon mixture onto tray. Use back of spoon to pat down and shape the macaroon.
  7. Bake at 175oC for 12 mins (should be crispy brown underneath). If you want the tops to be a bit brown, flip the macaroons over and bake for another 3 minutes.
  8. Place onto a cooling rack until cool. Store in an airtight container.

Rediscovery Your Wellness - Sheryl Cook, 2016