Ingredients

  • Makes 2 ½ dozen cookies
  • 3 large egg whites at room temperature

  • 200 g granulated sugar

  • 1 tbsp cornstarch

  • 1 tsp vanilla extract

  • 40 g cocoa powder (sifted)

  • 2 ½ cups sweetened flaked coconut

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Recipe Courtesy of
Asian Food Network

Episode 9: Chocolate Coconut Macaroons

These sweet cookies are not the French style or macarons made from egg whites and ground almonds. These macaroons are almost candy-like, crispy on the outside and chewy and sweet inside, and are packed with grated coconut.
  • Medium
  • 15 min
  • 20 min
  • 15 min
  • 2 steps
  • 6 Ingredients
  • Medium
  • 2 steps
  • 6 Ingredients
  • 15 min
  • 20 min
  • 15 min

Instructions

  1. Preheat oven

    • Preheat the oven to 160 °C (325 °F) and line 2 baking trays with parchment paper.

     



  2. Beat egg whites

    • Whisk the egg whites with the sugar by hand in a large bowl for about a minute, until the sugar is almost dissolved and the mixture is frothy (but not a meringue). 
    • Whisk in the cornstarch and vanilla and then whisk in the cocoa powder until fully incorporated.  Stir in the coconut with a spatula.


  3. Bake macaroons

    • Use a small ice cream scoop to portion the macaroons onto the prepared baking tray, leaving 5 cm (2-inches) between them (they will spread a little as they bake). Bake the macaroons for about 20 minutes, until the surface looks set.  
    • Leave the cookies on the tray to cool completely (they are very fragile when hot).


Plate and Serve!

The cookies can be stored in an airtight container for up to a week

Plate and Serve!

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Ingredients
  • Makes 2 ½ dozen cookies
  • 3 large egg whites at room temperature

  • 200 g granulated sugar

  • 1 tbsp cornstarch

  • 1 tsp vanilla extract

  • 40 g cocoa powder (sifted)

  • 2 ½ cups sweetened flaked coconut

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