Recipes
Quick And Delicious
Coconut and Lemon Macaroons
June 17, 2016
Coconut and Lemon Macaroons
Ingredients:

  • 4 egg whites
  • 180g desiccated coconut (shredded coconut works really well too)
  • 1/2 cup sunflower seed flour or meal (or almond meal)
  • 1/4 cup thick coconut cream- (the thick creamy paste that’s on the top of the tin before shaking)
  • 2 Tbsp raw unfiltered honey or brown rice malt syrup
  • zest (rind) of 1 lemonroughly chopped
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp turmeric powder
  • pinch of sea salt

Directions:

  • Preheat oven to 150C
  • In a saucepan lightly whisk the egg whites until frothy
  • Add all the other ingredients and place on a very low heat
  • Stir occasionally for a few minutes until the mixture is stirred through, approximately 5 minutes.  Taste the mix to check its sweet enough or zesty enough.  Add more sweetener or lemon juice if needed
  • Place the mixture in the fridge for 5 minutes or so to firm a little
  • Line a baking tray and take a spoonful of the mix and roll into a ball before placing onto the tray
  • Bake for approximately 20 – 25 minutes until lightly brown
  • Remove from oven and allow to cool
  • Store in the fridge (if they make it to the fridge)!

Inspiration for this recipe comes from http://www.sugarfreekids.com.au

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