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Lemon Coconut Macaroons

  • 14 biscuits

A simple light and crisp biscuit with minimal ingredients and minimal effort. Delicious served on their own or to accompany fresh or poached fruit

lemon-coconut-macaroons_82976
  • 75g xylitol
  • 150g desiccated coconut
  • 1 tbsp arrowroot
  • Zest of 1 lemon
  • 3 egg whites
  • ΒΌ tsp sea salt
  • Additional desiccated coconut for sprinkling
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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.

  • 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.

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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: www.christinebailey.co.uk

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