Advertisement Lemon Coconut Macaroons 35 minutes 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 Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Share on Reddit Share on Tumblr This competition is now closed By Jessica Gibb 75g xylitol 150g desiccated coconut 1 tbsp arrowroot Zest of 1 lemon 3 egg whites ¼ tsp sea salt Additional desiccated coconut for sprinkling Advertisement 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. Like this? Try these: Strawberry and passion fruit brûlée Very berry rice pudding Mango and vanilla rice pudding 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 Tags 14 biscuits Advertisement You may also like Toddler Food & Recipes How to make GBBO star Frances Quinn’s Prune Panda Scones Toddler Food & Recipes Fish pie Toddler Food & Recipes Annabel Karmel’s Chicken, Broccoli, Pea and Tomato Pasta 15 mins Makes 3 portions Toddler Food & Recipes Q&A: How can I get my toddler to eat more vegetables?