Coconut Macroon Cake - From Scratch. – a delicious recipe with butter, caster sugar, vanilla, egg yolks, flour, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
2
Add the yolks and beat until mixed.
3
Sift in the flour and fold in alternatley with the milk.
4
Place into a well greased 20cm ring tin.
5
top with the macroon topping and bake at 180oC for 35-40 minutes.
6
Cool in the tin for a full 10 minutes before removing.
7
Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat.
8
Macroon topping:
9
In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
10
Add the sugar 1 tablespoon at a time. Beat for 5 minutes.
11
Add the food colouring and mix until well incorporated (it should be a very pale pink).
12
Gently fold in the coconut with a metal spoon.
782
kcal
Calories
41
g
Fat
81
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 125 g butter, 1/2 cup caster sugar, 1 teaspoon vanilla, 3 egg yolks, and more.
Yes, Coconut Macroon Cake - From Scratch. falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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