Coconut macaroons
Coconut macaroons made with desiccated coconut, egg whites and a little honey: an easy bake with few ingredients to go with your coffee.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 350 kcal per serving
- Protein: 7 g
- Fat: 33 g
- Carbs: 12 g
Ingredients
- 100g desiccated coconut
- 2 organic eggs
- 1 tbsp honey
- 1 pinch of salt
Method
You’ll need: oven · baking tray · mixing bowl · grater
- Separate the eggs and whisk the egg whites with a pinch of salt in a grease-free bowl until stiff.
- Trickle in the honey in a thin stream and keep whisking until the mixture is very glossy.
- Carefully fold the desiccated coconut into the whisked egg whites with a spatula until the mixture is moist and sticky.
- Use two teaspoons to place small mounds on a baking tray lined with baking paper.
- Bake the macaroons at 150 °C (130 °C fan) for 15 min, until the coconut tips are toasted golden brown.
Good to know
Coconut macaroons need no flour and hardly any sweetener. The whisked egg whites hold the desiccated coconut together and keep the inside moist.
Swaps
Honey → maple syrup (if you'd like the macaroons to taste a little rounder and more bittersweet).
Cooking tips
Make sure the bowl is completely free of grease when you whisk the egg whites. A single drop of yolk will stop them from getting stiff.
Storage
Keep the macaroons in an airtight tin so they don't turn hard and dry.
Allergens
Contains egg. Completely lactose-free, gluten-free and nut-free.
Dairy-free recipes
