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
- 75g xylitol
- 150g desiccated coconut
- 1 tbsp arrowroot
- Zest of 1 lemon
- 3 egg whites
- ΒΌ tsp sea salt
- Additional desiccated coconut for sprinkling
Method
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Step 1
Preheat the oven to 180ºC, as mark 4
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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.
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Step 3
In a large mixing bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
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Step 4
Using a large metal spoon fold the coconut mixure into the egg whites until combined.
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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.
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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
