Lemon Coconut Macaroons
Makes 14 biscuits
A little work
Prep:
Cook:
A simple light and crisp biscuit with minimal ingredients and minimal effort. Delicious served on their own or to accompany fresh or poached fruit
Skip to ingredients
- 75g Xylitol
- 150g Dessicated coconut
- 1tbsp Arrowroot
- Zest of 1 lemon
- 3 Egg whites
- ¼tsp Sea salt
- Additional dessicated coconutfor sprinkling
Method
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.