Donna Hay coconut macaroon ice-cream sandwiches

When I saw how simple it is to make these macaroon biscuits I had to give it a go. It literally takes about 20 minutes from start to finish and that includes baking time. With only 3 ingredients (plus your choice of ice-cream), could this fancy-looking dessert be any betterr? Well yes, it also tastes delicious. I’ve been watching Donna Hay’s ‘Fast, fresh and simple’ TV series since it started a few weeks ago and am loving her quick-to-prepare recipes. Although her portion sizes are a little large, the way she can whip up a meal in 20 minutes is very impressive.

All in

To make the macaroons, mix the egg whites, coconut and sugar together until it starts to clump.

Shape them

On a baking paper-lined tray, scoop two tablespoons of the mixture into an egg ring. Then, using the back of a spoon, firmly flatten the mixture into a disc. Remove the ring and repeat with the rest of the mixture. I also made a few macaroon balls by rolling the same amount. You can put them pretty close together as they don’t spread.

Ready for the oven

Bake the macaroon discs for 10 – 12 minutes or until they start to turn golden around the outer edges. When they are cooked, cool them on the tray then it’s time to assemble the sandwiches. You can make the macaroons a day or so ahead and keep them in an airtight container until you’re ready to use them.

Lay the foundation

Place the discs on a tray and top with a scoop of your favourite ice-cream. I used a frozen yoghurt for mine.


Top them with the lids and gently push down so the ice-cream spreads to the edges.

Donna Hay coconut macaroon ice-cream sandwiches

Serve and enjoy!


Coconut macaroon ice-cream sandwiches recipe from Donna Hay’s fast, fresh, simple program on the Lifestyle channel.

Coconut macaroon ice-cream sandwiches

Coconut macaroon ice-cream sandwiches

Yield: 6


  • 2 eggwhites
  • ½ cup (110g) caster sugar
  • 2 cups (160g) desiccated coconut
  • ice-cream, to serve


  1. Preheat the oven to 160C(320F) fan-forced and line a baking tray with baking paper.
  2. Place the egg whites, sugar and coconut in a bowl and mix to combine.
  3. Place an egg ring on the tray and fill it with 2 tablespoons of the mixture.
  4. Using the back of a spoon, flatten the mixture then remove the egg ring. Repeat this for the rest of the mixture. I also made some little macaroon balls by rolling 2 tablespoons of mixture.
  5. Bake the macaroons for 10–12 minutes or until they are a light golden colour around the edges.
  6. Cool them on the trays.
  7. To serve, sandwich the macaroons together with your choice of ice-cream or frozen yoghurt.


256 calories per 2 macaroon biscuits (excluding ice-cream)

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