Coconut biscuits
Deliciously crisp on the outside and soft within, these coconut and almond macaroons are lightly golden, delicately sweet, and perfect for an afternoon treat or festive dessert table.
Updated : 09 October, 2025
Easy
About 20 min.
Ingredients
150 grams
Almond flour
75 grams
Coconut flakes
150 grams
Sugar
0.25 teaspoon
Salt
100 grams
Egg whites
2 teaspoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and line a baking tray with baking paper to prevent sticking.
Step 2
In a large bowl, combine the ground almonds, coconut, sugar, and salt, mixing well to ensure everything is evenly distributed.
Step 3
In a separate bowl, whisk the egg whites until they reach stiff peaks. Gently fold the whisked egg whites into the dry ingredients to form a thick, cohesive paste.
Step 4
Spread the extra coconut in a shallow dish. Divide the mixture into 12 equal portions and roll each into a small ball. Roll each ball in the coconut to coat evenly, then arrange them on the prepared baking tray, spacing them about 2cm/¾in apart to allow for expansion during baking. Lightly dust the tops with icing sugar.
Step 5
Bake for 18-24 minutes, or until the macaroons are lightly golden and the coconut has started to brown. Once baked, remove from the oven and leave them to cool completely on the tray before serving.
Step 6
These macaroons are best enjoyed once cooled, when their crisp exterior contrasts perfectly with their chewy, moist center.