Coconut Macaroons


  • 200g Egg whites
  • 550g Granulated sugar
  • 300g Finely grated coconut
  •   50g Honey
  •   60g Wheat flour
  •   20g Wheat starch


  • Mix together the egg whites, granulated sugar, coconut, and honey and heat to 60-65°C.
  • Then sieve wheat flour and wheat starch and fold into the roasted coconut mass.
  • If the coconut mass appears a bit too firm, it can be diluted with a little egg white afterwards.
  • With a perforated nozzle, pipe small and even macaroons on a baking sheet lined with baking paper.
  • After pipping, let the coconut macaroons stand for 1-2 hours.
  • The macaroons are baked according to color at 170 ° C.