Orange and honey macaroons

Orange and honey macaroons



  • 3 egg whites
  • 1/3 cup (80g) caster sugar
  • finely grated zest of one orange
  • 2 cups (170g) desiccated coconut
  • 1 tsp vanilla bean paste
  • 3 tbsp runny honey


Preheat oven to 150°C (130°C fan-forced) and line two baking trays with paper. Combine all ingredients in a large saucepan and then place over medium heat. Stir well and keep stirring until the mixture begins to dry out. This will take about 10 minutes.

Reduce the heat a little if you think the mixture is beginning to catch and burn on the bottom of the saucepan. Remove from heat, leave to cool and then spoon into tablespoon-sized mounds on baking trays.

Bake for 10 minutes or until golden. Remove from the oven and leave to cool on the baking paper for about 5 minutes before transferring to a cooling rack.

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Serving Suggestions


  • Store in an airtight container for up to 5 days.
  • This is a great recipe to double or triple if you happen to be baking for a school fete or cake drive. Package them up in little cellophane bags and a ribbon and you have a sure-seller on your hands!
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder: You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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