CakeChristmas
CakeChristmas
Some rectangular blocks of coconut coconut clusters with visible grated texture, assorted yellow pink and ivory with some two-tone junctions, simple low forms, no ball or man.
Suggestion for presentation

Pop & Colored / Cookies & cupcakes

Three-Colour Coconut Macaroon Blocks

A recipe by CakeChristmas / Updated on 30 October 2026.

The coconut paste is divided into three colors and then packed into neighboring strips; the cut rectangles show three large flats, without cones or figurines.

20 small blocks of 3 x 5 cm, frame 15 x 20 cm / Mixture of whites and hand-shaped coconut

10Indicative portions
30 minPreparation
18 minBaking
1 hRest & Cooling
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The coconut paste is divided into three colors and then packed into neighboring strips; the cut rectangles show three large flats, without cones or figurines.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 175 °C and coat the frame. Mix whites, sugar and vanilla without stirring, add the coconut and wait 5 minutes.
  2. Weigh and share in three equal parts. Keep a natural part, color one part in pink and the last in yellow with food dyes.
  3. Beat in the frame in three parallel strips of 5 x 20 cm, about 1.3 cm thick. Press the junctions so that they weld together. Bake 15 to 18 minutes, until lightly browned; protect top with paper if over-colouring.
  4. Leave to cool for 10 minutes, then lift out using the baking paper. Cool for 45 minutes. Cut four strips in length of 20 cm, then each into five pieces of 3 cm on the side of 15 cm, for twenty rectangles of 3 x 5 cm. Some pieces overlap two colors, others remain united. Serve as an assortment.

Preserve and Serve

4 days in airtight box in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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