CakeChristmas
CakeChristmas
Selection of small coconut coconut clusters in cones, visible white fibers, golden tips and bases, without chocolate or decoration added.
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Retro & Traditional / Cookies & cupcakes

Golden Coconut Macaroon Cones

A recipe by CakeChristmas / Updated on 30 October 2026.

The coconut is simply shaped by hand into small cones. The tips and bases are golden while the sides remain clear and fibrous.

20 coconut clusters of about 20 g, base of 4 cm; 10 portions / The coconut is simply shaped by hand in small cones. The tips and bases are golden while the sides remain clear and fibrous.

10Indicative portions
15 minPreparation
15 minBaking
45 minRest & Cooling
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The coconut is simply shaped by hand into small cones. The tips and bases are golden while the sides remain clear and fibrous.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 175 °C and cover the baking tray.
  2. Mix egg whites, sugar and vanilla without stirring the whites. Stir in the coconut and let it hydrate for 5 minutes.
  3. Share in 20 portions of about 20 g. With wet fingers, shape cones of 4 cm base, without compressing them too much. Space them about 3 cm on the plate.
  4. Cook 12-15 minutes at 175°C, to golden tips and bases keeping the sides clear.
  5. Wait 10 minutes before moving and then cool for 30 minutes on a rack. Do not add chocolate or icing.

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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