No, not ‘macaron’: MacarOOn! Yes, I’m talking about those coconutty biscuits that some of you may recall from the CWA bake sales of your youth, or grandmother’s sitting rooms. These coconut meringue clouds are little pieces of tea-time gold. Here’s a simple recipe with a tiny, Malaysian twist, using Kaya, a classic coconut jam, just in case you didn’t think a biscuit almost entirely made from coconut was enough coconut.



3 eggwhites
150g caster sugar
2 teaspoons Kaya coconut jam
1 1/2cups (150g) shredded coconut
½ teaspoon vanilla paste
A generous pinch of salt flakes

*Kaya is available from most supermarkets in the Asian food aisle or at any good Asian grocer.



Preheat the oven to 180C and place the egg whites in a clean and dry mixing bowl.

Using an electric beater, whisk the eggs until soft peaks form.

Gradually add in the sugar, vanilla and Kaya coconut jam until you have firm, glossy peaks.

Fold in the coconut half a cup at a time and form heaped teaspoons of the mixture onto a lined baking tray.

Sprinkle each macaroon with a few flakes of salt and bake for 20-25 minutes until golden and firm to the touch.

Serve with a cup of English Breakfast tea.


Recipe by Melissa Leong,

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