Coconut & Stem Ginger Macaroons

Preparation info
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By Lorraine Pascale

Published 2017

  • About

Unlike French macarons, which many people find a challenge, these old-school coconut versions are nice and easy to make, but taste equally good. Versatile coconut seems to be in everything at the moment – the ingredient isn’t always to my taste, but as the integral part of a macaroon, coconut is simply delicious.


  • 5 egg whites
  • 2 tbsp caster sugar
  • 1 tbsp honey


Preheat the oven to 160°C (fan 140°C/325°F/gas 3) and if you are using a baking sheet rather than a silpat mat, line it with baking parchment.

Place the egg whites in a bowl and whisk until frothy, then add the sugar, honey, stem ginger, coconut and flour and mix