These delightful little Old-Fashioned Coconut Macaroons, remind me of the bakeries from my childhood, as well as afternoon tea with granny.
Recipe is at the end of this post
Retro Recipe Revival
These delightful little Old-Fashioned Coconut Macaroons, remind me of the bakeries from my childhood, as well as afternoon tea with granny.
They are made with just five ingredients and are gluten free too, making them a very tasty and accessible treat for all.
Baked on rice paper, which gives that essential chewy texture, these keep in an airtight tin for up to a week, although we rarely get past storing these for a couple of days!
You can jazz these up by dipping the base of the macaroons in melted chocolate, or even drizzle chocolate over them. However, we prefer them au natural, with a cherry or spilt almond on top.
Today’s recipe for Old-Fashioned Coconut Macaroons is redolent of happy days out with my grandparents, then that treat of going into the local baker’s and being able to choose a “sweet treat”.
It was a toss up between these, or a cream horn, which I also still love to this day. (I will be sharing a recipe for cream horns soon)
What to do with the left-over egg yolks is often the question? Well, I save them to make my mum’s lemon curd with, or use them as a glaze for pies. You can even add them to scrambled eggs or cakes, for a richer taste.
There is one important proviso when making this recipe for Coconut Macaroons – try to get the rice paper, which these are baked on.
The rice paper stops them sticking and forms a chewy base which keeps the macaroons from crumbling and falling to pieces.
I couldn’t find any rice paper in my local supermarkets and small baking shops, so I bought mine from a large online kitchen retailer.
The rice sheets I bought are vegan, gluten free and are made from potato starch, rather than rice as I remember these sheets being made from.
I hope you are inspired to make these old-fashioned cakes/cookies, they would be a fabulous addition to any school lunch box, elevenses, picnic or afternoon tea.
Please DO let me know if you remember these from your childhood, or if you can still get them in your local bakery. And, if you make them too!
Have a wonderful weekend, Karen
Notes and Substitutions
- You can use half a blanched almond in place of the glace cherries.
- Dip the base of the macaroons in melted chocolate once they are cool, and allow to set.
- Drizzle or pipe melted chocolate over the tops of the macaroons.
- You can add some vanilla extract to the coconut mixture.
- If you cannot source rice paper, place them on to a well greased baking tray, or line with baking paper. If using this method, leave them on the baking tray for 5 minutes, so they set firm, before removing them. Please note, they may crumble and break up when baked this way.
- If the rice paper doesn’t come away, you can trim them with kitchen scissors later, and after they have cooled.
More Old-Fashioned Cakes, Biscuits and Bakes
- Old-Fashioned Lattice Apple Pie
- Old-Fashioned Almond Rice Cakes
- Old-Fashioned Tea Cake Squares
- Old-Fashioned Milk Chocolate Cake
Old-Fashioned Lattice Apple Pie 
Old-Fashioned Almond Rice Cakes 
Old-Fashioned Tea Cake Squares 
Old-Fashioned Milk Chocolate Cake
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Recipe for Old-Fashioned Coconut Macaroons
Coconut Macaroons
Delightful little Coconut Macaroons, which remind me of old-fashioned bakeries from my childhood, as well as afternoon tea with granny.
These are made with just five ingredients and are gluten free too, making them a very tasty and accessible treat for all.
Baked on rice paper, which gives that essential chewy texture, these keep in an airtight tin for up to a week, although we rarely get past storing these for a couple of days!
Ingredients
- 2 sheets of A4 rice paper, or edible wafer paper
- 2 egg-whites
- 2 level tablespoons cornflour
- 125g (4ozs) caster sugar
- 150g (5 ozs) desiccated coconut
- Glace cherries, quartered
Instructions
- Pre-heat oven to 180C/170C Fan/350F/Gas mark 4. Line a large baking tray with the rice paper - smooth side down.
- Beat the egg-whites until light and frothy, but not too stiff.
- Mix the cornflour and sugar together, then fold in the beaten egg-whites to the mixture, before adding the coconut.
- Place small heaps of the mixture on the rice paper lined baking tray, using 2 teaspoons.
- Smooth the tops with a pastry brush that has been dipped into a little water.
- Place the quartered glace cherries on top.
- Bake in the pre-heated oven for 20 minutes, or until the macaroons are firm and golden brown.
- Remove them from the oven and tear away the excess rice paper. (If the paper doesn't come away, you can trim them with kitchen scissors later)
- Allow them to cool on a wire cooling rack and then store them in an airtight tin.
Notes
You can use half a blanched almond in place of the glace cherries.
Dip the base of the macaroons in melted chocolate once they are cool, and allow to set.
Drizzle or pipe melted chocolate over the tops of the macaroons.
You can add some vanilla extract to the coconut mixture.
If you cannot source rice paper, place them on to a well greased baking tray, or line with baking paper. If using this method, leave them on the baking tray for 5 minutes, so they set firm, before removing them. Please note, they may crumble and break up when baked this way.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 35Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 26mgCarbohydrates 5gFiber 1gSugar 3gProtein 1g
Anne Wright says
I bought coconut and rice paper with this in mind a few days ago. Always a favourite of me and my Dad, but haven’t made them forears – waistline doesn’t react well to such things. Having now seen this, I really must make some soon..
Karen Burns-Booth says
I hope you enjoyed them if you made them Anne!
susan maltby says
I remeber these very well both my great grandmother and nanny made these for Sunday teas
Karen Burns-Booth says
They are such a lovely old fashioned bake
sherry says
wow this certainly brings back the memories of making them with my sister when we were young. so very different to trendy french macarons. and so delish.
sherry says
ooh i wonder if my comment worked? possibly not…. just saying this brings back the childhood memories…
Corina Blum says
I used to have macaroons like this when I was younger too! I remember the rice paper but haven’t thought about it for years and don’t think I’ve seen it anywhere either.
Choclette says
There is something delightfully old fashioned about coconut macaroons, but I do like them. And you’re absolutely right, they take me straight back to bakeries of yore. I haven’t made any in far too long.
Lesley says
As someone who loves coconut, these were a firm favourite growing up. What a great recipe, I totally forgot the rice paper bottom, which is so essential to hold them together.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look lovely 🙂
Karen Burns-Booth says
We LOVE them here!
Kat (The Baking Explorer) says
They look absolutely moreish!
Magda says
I’m going to try this tomorrow, my hubby will love it!
Karen Burns-Booth says
That’s great news! 🙂 Karen
Eb Gargano | Easy Peasy Foodie says
Love these 😀 Not sure I’ve made them myself since I was a child! Not sure why not as they are so easy… Eb 🙂
Lauren Haywards says
Superb Recipe! Your coconut macaroons look so yummy, delicious and perfectly baked. I am definitely going to make this. Thanks for sharing the detailed recipe!
Karen Burns-Booth says
Thank you so much for letting me know Lauren! I am chuffed you enjoyed them 🙂
Joan Butler says
My son and eldest daughter were reminiscing about having these with my mother (she always put almonds on top) so I thought I would make some for them and also for my granddaughter
Karen Burns-Booth says
They are lovely old fashioned treats!
Sherry says
I made these today to honor my sister in law! She was the baker in our family! She passed one year ago
We are going to celebrate her this weekend, I used her recipe and your hints I couldn’t ask her so thanks so much,
We love cream horns also!!!!
Karen Burns-Booth says
That’s a lovely thing to do and I am so sorry to hear about your sister in law 🙁
Julie says
I feel I must write to you to compliment you on your recipes. They have stirred up memories from my childhood. I love to cook but remembering School Puddings has emotionally excited me. I can’t edit to have friends over to reminisce.
Karen Burns-Booth says
I am so sorry I am late in replying, but I have been so busy and away too.
THANK YOU so much for your LOVELY comments! Karen