The Thermomix version of our Coconut Macaroons is featured in the Thermomix section of our Spring magazine. It’s on sale now in all good newsagents – search for your local stockist here.

Coconut macaroons are a lovely little sweet snack that take no time to prepare. A great recipe when you need to ‘bring a plate’ or want to make something different for a party table. It’s also good to have a stash of these beauties in the freezer.

Nutrition note: A quick and easy ‘sometimes food’ that the whole family can enjoy.

 You can read more about the current and back issues of our magazines and buy them online here:

Launch magazine

Back to school

Winter Warmers

Spring Magazine

Ingredients

• 4 egg whites
• ¼ tsp salt
• 1 tsp pure vanilla essence
• 2 ½ cups shredded coconut 
• 1 tbsp coconut oil
• 2-3 tbsp pure maple syrup
• ½ cup melted carob or chocolate to drizzle (optional)  

Method

Step 1

Preheat the oven to 160°C and line a baking tray with baking paper. -

Step 2

Place the egg whites into clean, dry bowl and beat for around 5 minutes or until stiff peaks form. Pour into a separate bowl. -

Step 3

Combine the salt, vanilla, shredded coconut, coconut oil and maple syrup in a large bowl and stir to thoroughly combine. -

Step 4

Pour the coconut mix into the egg whites and gently fold through until well combined.
-

Step 5

Use an ice-cream scoop to mould the macaroons evenly. Place on the baking tray. Cook for 20 minutes, if the macaroons are burning turn down the oven to 140°C for the remaining 10 minutes. -

Step 6

Remove from the oven to cool. Drizzle over chocolate (optional) and serve. Store in an airtight container for 2 – 3 days. -