Coconut Macaron Ice-cream Sandwiches



  • 2 eggwhites
  • ½ cup (110g) caster (superfine) sugar
  • 2 cups (160g) desiccated coconut
  • ice-cream, to serve


  1. Preheat oven to 160°C (325°F).
  2. Place the eggwhite, sugar and coconut in a bowl and mix to combine.
  3. Line baking trays with non-stick baking paper.
  4. Place an egg ring on the tray and fill with 2 tablespoons of the mixture.
  5. Press with the back of a spoon to flatten and remove egg ring.
  6. Repeat with the remaining mixture.
  7. Bake the macarons for 10–12 minutes or until a light golden colour. Cool on trays. To serve, sandwich the macarons together with your choice of ice-cream.