Recipe: Coconut Macaroons

Let’s get this recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…

Coconut Macaroons


  • 2/3    c             white sugar
  • 1        T            egg replacer
  • 6       T            warm water
  • Pinch              salt
  • 1 package (8/3 c) unsweetened coconut shreds


  • Large bowl
  • Baking sheet
  • Aluminum foil or parchment paper
  • Whisk
  • spatula


  1. Turn oven to 350.
  2. Make the egg replacer by whisking the dry with the warm water.  Whisk extra long as this makes the binder for the macaroon.
  3. Add sugar and salt into the large bowl with egg replacer.  Whisk together well.
  4. Stir in coconut.
  5. Using about a tablespoon worth of “batter” make small peaks on the baking sheet.
  6. Bake at 350 for 15 to 22 minutes.


  • There will be very little noticeable liquid after mixing in the coconut. This is normal.  As long as the macaroons are formable it’s good.
  • Other extracts can be added for extra flavor. Almond as been suggested to me.  I prefer plain.
  • The cookie does not spread.

© Hartliebe   2017

[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.