• 75g Xylitol
  • 150g Dessicated coconut
  • 1tbsp Arrowroot
  • Zest of 1 lemon
  • 3 Egg whites
  • ¼tsp Sea salt
  • Additional dessicated coconut for sprinkling


  • STEP 1

    Preheat the oven to 180ºC, as mark 4

  • STEP 2

    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.

  • STEP 3

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

  • STEP 4

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

  • STEP 5

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

  • STEP 6

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

  • To lower the sugar content further you can choose unsweetened coconut flakes instead of desiccated coconut
  • Suitable for vegetarians, Gluten-free, Wheat free, Dairy-free, Soy-free, Seed-free
  • Store in an airtight container for up to 1 week.

Christine Bailey is an award winning nutritionist and chef and author of numerous health and recipe books including The Top 100 Finger Foods. Find out more at: