← Back to Search Results
baking English, European
Coconut Macaroons Recipe-76

Photo by: Joseph DeLeo
Comments: 0


These are a very English kind of macaroon, the sort you always used to see displayed in bakers’ shops alongside the madeleines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching grated coconut, and so very different from those that inflamed the memory of Marcel Proust). The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them.

One bit of retail bossiness here: buy shredded, not grated, coconut, otherwise the sugary, fragrant dampness—which is, after all, the whole point—will be lost.

Yield: Makes 8 large macaroons


  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 1/3 cup sugar
  • 2 tablespoons ground almonds
  • Pinch of salt
  • 1 teaspoon vanilla extract (or coconut extract, should such be available)
  • 1 cup plus 2 tablespoons shredded coconut


1 baking sheet, lined with parchment or wax paper

Preheat the oven to 325°F.

Beat the egg whites until frothy—no more—then add the cream of tartar and carry on beating, Missus, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla, and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.

Form into clementine-sized domes, 2 to 3 inches in diameter. Don’t make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.

Cook for 20 minutes or until they’re just beginning to turn golden in parts.

© 2001 Nigella Lawson

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 macaroon.

86kcal (4%)
52mg (2%)
5g (7%)
3g (17%)
0mg (0%)
0mcg RAE (0%)
0mg (1%)
6mg (1%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
food-to-live-by Food to Live By
by Myra Goodman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
mexican-everyday Mexican Everyday
by Rick Bayless
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
american-masala American Masala
by Suvir Saran
flavor Flavor
by Rocco DiSpirito
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?