Lemon Coconut Macaroons
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 14 biscuits
Ingredients
- 75g Xylitol
- 150g Dessicated coconut
- 1tbsp Arrowroot
- Zest of 1 lemon
- 3 Egg whites
- ¼tsp Sea salt
- Additional dessicated coconut for 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.