Directions
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1
Preheat the oven to 160 degrees Celsius and line a baking sheet with parchment paper.

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2
In a saucepan over low heat, heat sugar, shredded coconut, egg whites, and a pinch of salt for about 5-7 minutes, stirring constantly. Ensure the mixture reaches 60 degrees (no more). The consistency should become thick and sticky.

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3
Remove the mixture from the heat and let it cool slightly. Using a tablespoon, place small portions on the prepared baking sheet.

Nothing sticks. Everything releases.
Your cake comes out clean, every single time.
- Double ceramic non-stick, PFAS-free
- Aluminized steel with a 10-year guarantee
- 1 year Baking Course + E‑Book included
Baking Set + Baking Course & E-Book · 89,90 €
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4
Bake the coconut macaroons in the preheated oven for 15-20 minutes until they turn golden brown.

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5
Take the macaroons out of the oven and let them cool completely on the baking sheet.

Video
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FAQ
Coconut Macaroons Questions
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