Elderflower Macaroons


by: Katherine Hysmith

Elderflower is subtly sweet and delightfully floral and adds a wonderful note to any baked good. One of my fondest memories of England is sipping fizzy elderflower cocktails on a warm summer day. A handful of dried elderflowers and a bit of flaked coconut helps bring back those happy times.


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serves: 12

4 cups unsweetened coconut flakes (see Note)

1 1/2 cup sugar

3 large egg whites

1/4 teaspoon sea salt

2 tbs elderflower cordial or syrup (see simple syrup recipe below)

3 tbs dried elderflowers (whole or pieces)

Nutrition Facts
Elderflower Macaroons

Servings Per Recipe: 12

Amount per Serving

Calories: 123

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 63.7 mg
  • Total Carbs: 30.5 g
  •     Dietary Fiber: 0 g
  •     Sugars: 30.2 g
  • Protein: 0.9 g

how is this calculated?

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1.  Preheat oven to 325°F. Line two large baking sheets with parchment paper.

2.  In a food processor, add the coconut and pulse once or twice, add sugar and pulse once or twice again, add elderflowers and repeat.

3.  Add egg whites, salt and cordial and blend for another minute or until everything is thoroughly mixed and forms a sticky mixture. It should stick to the edges of the bowl and away from the blade.

4.  Use a small ice cream scoop, two spoons, or clean hands to form small uniform balls. Arrange macaroons on baking sheet, not letting them touch. They can, however, be quite close together since this batter does not spread. It is very sticky though.

5.  Bake cookies for 15 to 20 minutes, until they are slightly golden and toasted on top. They will firm up outside the oven while they cool, so do not over bake. Cool on a rack and store in an airtight container or freeze between layers of parchment paper.

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