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History Cookbook: Coconut Macaroons

This recipe is in categories Interwar Years, Baking, Desserts, Party food, Picnic
About this recipe
Healthiness : (53 votes)
Difficulty:  3 out of 5 difficulty
Comments: These are a little tricky to make as the vanilla extract can collapse the egg whites. To avoid this, add the extract very slowly or add it to the coconut and then mix in the coconut.
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Number of servings: Makes 16
Serving suggestions: Serve with fresh fruit, homemade lemonade or a cup of tea.
This is a vegetarian recipe

These macaroons are quite different from modern macaroons; they are slightly chewy in the middle and are mostly coconut rather than almond.

We have also included orange flower macaroons which date from this period; these are more like a modern macaroon and easier to make.

  • 2 egg whites
  • 1 tsp lemon juice
  • 4 oz (100g) sugar
  • 1 tsp almond (or vanilla) extract
  • 2 oz (50g) ground almonds or extra 2 oz coconut
  • 4 oz (100g) flaked coconut
  • Weighing scales
  • Teaspoon
  • Greaseproof paper
  • Baking tray
  • Whisk
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Pre-heat the oven to Gas 2, 150 C, 350F
  2. Beat the eggs whites together till light and fluffy
  3. Add the lemon juice and beat again
  4. Add the sugar and beat vigorously till like ‘snow’ and then it must form soft peaks and be sticky but quite stiff
  5. Add the vanilla or almond extract very slowly (or add it to the coconut first) and fold in the coconut and almonds,  to make to a stiff dough that will drop off a spoon or be moulded by hand
  6. Place balls onto a greased baking sheet and bake for 25-30 minutes
Note: if the almond extract contains oil, fold it in with the coconut.
Coconut Macaroons - print view  Coconut Macaroons - print view

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Name: Coconut Macaroons 24th September 2014
I really like this recipe. thanks you should use it . it helped on a school project .i am going to make his at really nice thanks.
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