Coconut Macaroons

Coconut Macaroons

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Makes 15 – 20
Preparation time – 25 minutes if using vanilla pod
Cooking time 12-15 minutes

Best served warm, these delicate cakes are ideal for children to make (with a little supervision).

Nutritional count per serving
Energy 177kcal/740kj; Protein 1.4g; Carbohydrate 14.0g of which sugars 14.9g; Fat 13g of which saturates 9.9g; Cholesterol 23.6mg; Calcium 16mg; Fibre 1.8g; Sodium 10.9mg.


1 vanilla pod or a few drops of vanilla essence 120 ml/4 fl oz double cream 200 g/ 7 oz desiccated coconut 200 g/ 4 oz caster sugar 1 egg


  1. Put the vanilla pod (if using) in a pan with the cream. Bring to a simmer then turn off the heat and infuse for 20 minutes.
  2. Preheat the oven to 200’C/180’C Fan/400’F/Gas 6.
  3. Line a baking sheet. Remove the pod from the cream and pour the cream into a large bowl. Mix in the coconut, sugar and egg.
  4. Using a tablespoon, spoon the mixture in piles on to the prepared baking sheet. Bake for 12-15 minutes until golden brown.
  5. Leave the cakes to cool slightly before transferring to a cooling rack.

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