Coconut macaroons with jam

Coconut macaroons with jam

30 min. Active
3 hr 40 min. Total
73 kcal per piece
vegetarian, lactose-free, gluten-free
Nutritional value / piece: Fat: 5 g, Carbohydrate: 7 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.


  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Mixer
  • Oven mitts
  • Rubber spatula
  • Scissors
  • Teaspoon
  • Timer
  • Kitchen scales


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 fresh egg whites
1 pinch salt
100 g sugar
200 g coconut flakes

To fill

150 g raspberry jelly
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How it's done

The kids can help at the marked areas .


3 fresh egg whites
1 pinch salt
100 g sugar
200 g coconut flakes

Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.

To shape

Using 2 teaspoons, divide the mixture into walnut-sized mounds on a tray lined with baking paper. Using a wet index finger, make a small depression in the middle of the macaroons. Leave the macaroons to dry at room temperature for approx. 3 hrs.

To fill

150 g raspberry jelly

Using a teaspoon, fill the holes with the jam.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Good to know
Tip: Use orange jam instead of raspberry jelly.
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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