Lemon Coconut Macaroons

Preheat the oven to 180ºC, as mark 4

Place the coconut and xylitol in a food processor and process to form a fine crumb. Place in a bowl with the lemon zest and arrowroot.

In a large mixing bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.

Using a large metal spoon fold the coconut mixure into the egg whites until combined.

Spoon the mixture onto a lined baking tray spreading out slightly to form biscuits. Bake in the oven for 15 minutes until lightly coloured.

Remove from the oven and allow to cool on the tray for 10 minutes before placing on a rack to cool completely.