Rain Slicker Macaroons

These coconut macaroons, bathed in Plascon’s earthy spring savannah color palette, capture the essence of nature’s warmth and serenity in every delightful bite.

Recipe by: Nicole Snelling


  • 400g Desiccated Coconut
  • 200g Condensed Milk
  • 2 egg whites
  • 2 tsp Vanilla Paste
  • Pinch of salt

How To Make

  1. Using a hand mixer, whip the egg whites until stiff peaks.
  2. Combine the coconut, condensed milk, vanilla paste and salt.
  3. Using half the egg whites, combine them by gently folding it into the coconut mixture before folding in the remaining half.
  4. Preheat the oven to 180°C and line a baking sheet with baking paper.
  5. Using a teaspoon spoon the batter onto the baking sheet, creating little pillows.
  6. Bake the macaroons in the oven for 10 to 15 minutes until the edges have turned a golden brown colour.
  7. Allow to cool before serving.

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