recipes
Coconut macaroons
Serves:
2017-07-06
Ingredients
- 360g shredded coconut
- 200g caster sugar
- 120g egg white substitute (Eurovo)
- 1 tsp vanilla essence
- Grated zest of a lemon and orange
- Icing sugar
Method
Place the coconut, sugar, vanilla and zests in a bowl. Add the egg whites and bind together into stiff, slightly sticky paste. Take a spoon of the mixture and mound into pyramid like cookies, pinching them with your finger tips. Place a lined baking tray with baking paper and bake at 175°c until golden (approx. 12 minutes) Allow cooling, dust lightly with icing sugar.
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