Margarita's International Recipes


Biskuti ya nazi

Coconut Macaroons

Coconut Macaroons

These coconut macaroons are a cross between a meringue and a traditional macaroon. I'm not sure if they're supposed to be like this - the ones in the photo in the original recipe look very different, but the photo was borrowed from somewhere else in the internet. I might have over-beaten the egg whites or the recipe might have missed an ingredient (in the introduction, it mentions butter). In any case, they were delicious. If you like meringue and you like coconut, you'll love these.


Coconut Macaroons


  • 3 egg whites
  • 1 cup sugar
  • 2 1/2 cups coconut flakes
  • 1 cup macadamia or cashew nuts, chopped


Preheat oven to 350°F. Grease two baking sheets.

Using an electric mixer, beat the egg whites until they form soft peaks. Gradually add the sugar, beating constantly. Fold in the coconut flakes and chopped nuts.

Spoon the mixture onto the prepared baking sheets, forming rounds. Bake for 20 minutes or until golden.

Adapted from Milly's recipe at Discover Walks

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