Saturday, 20 July 2013

Coconut Macaroons

I have become a bit obsessed with coconut recently. I have always loved it and I remember that as a child I used to steal it from the kitchen cupboard. I was born in Poland and back then sweets were rather luxury goods. We had them only on special occasions so maybe that’s why I found coconut quite nice as a replacement treat J
These lovely little cookies are classic coconut macaroons.  They are very easy to make and you don’t need long list of ingredients. You can replace coconut oil with butter but I'm not sure about replacing xylitol in this recipe. I use Xylitol for baking because it’s very similar to sugar when it comes to taste and texture. I know, from my experience, that sweeteners don't always work in some recipes.If you have ever tried to make coconut macaroons with sweetener please let me know how it worked. I would really appreciate if you shared your experience with me J

Ingredients (makes 24 macaroons):
·         250g desiccated coconut
·         140 g xylitol
·         100 g coconut oil
·         2 egg whites
·         4 tbsp. milk

·         Preheat oven to 170C and line baking tray with baking paper.
·         In a large saucepan melt cocnut oil. Add xylitol and milk and stir until xylitol dissolved.
·         Add coconut and cook it for couple minutes but be careful not to burn it. Let it cool down a bit.
·         Whisk the egg whites to form soft peaks. Add coconut mixture and mix gently.
·         Shape mixture into little balls. Use about 1 tablespoon of mixture for one ball. You can do it using ice cream scoop or just by hands. I used the biggest measuring spoon and it worked fine as well. Spaced them about 3 cm apart on a baking tray. Bake for about 15 minutes until golden brown. Let it cool down before serving (on hot days I recommend to put them in a fridge).

Enjoy J

Carbohydrates and Calories:
Whole mixture
1 macaroon
50 g
2 g

Source: Adapted from Kafeteria


  1. I have just made them and they are great. I used Sweet and Low sweetener and it worked well. Thanks for a great recipe.

  2. Youre welcome :) Great it worked with sweetener. Thanks for letting me know I wont be afraid to use it if i dont have Xylitol

  3. Could erythritol be successfully substituted for the xylitol? Can't wait to try these!

  4. Hi and thanks for the recipes. Not sure how to use grams as I have no scale. I converted 140 grams xylitol to 9 tablespoons, is this correct?

  5. My scale has just broken up so I cant check I'm afraid. I think 1 tbsp. is about 12 g so you would need about 12 tablespoons