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miso coconut macaroons

miso-easy | serves 4 | prep time 20 minutes | cook time 25 minutes


  • 2 egg whites
  • 100g desiccated coconut
  • 1 tbsp honey
  • 175g caster sugar
  • 2 sachets miso'easy traditional
  • step 1

    Preheat your oven to 175c. Pop all of the ingredients, bar the miso into a saucepan over a medium heat and stir constantly until the sugar has dissolved and the mixture comes together.

  • step 2

    Lower the heat and keep stirring until the mixture has dried out - there should be little holes appearing on the surface and the mix hold together without any runniness.

  • step 3

    Stir through the miso until it is an even golden colour. With an ice cream scoop, evenly scoop out 6 macaroons onto a baking tray lined with greaseproof paper.

  • step 4

    Bake for around 20-25 minutes covering with foil if they’re browning too quickly after 15 minutes.

  • step 5

    Leave to cool completely before eating. They’ll keep for around a week in an airtight container.