Coconut macaroons! They’re easy to make, easy to digest and perfect for coconut lovers like me! I often take them with me to the office or when I’m on the go. Love it!
Too dry? Add extra egg white(s) or grate fresh coconut instead of using dried. You can also add a bit more coconut oil or add a layer of (chia)jam or coconut cream on top!
+/- 8 cookies
up to 5 days in an airtight container
2 tbsp honey (or maple syrup)
1 tsp vanilla
1/2 tsp cinnamon
a pinch of sea salt
juice of 1/2 a lime
1 tbsp coconut oil, melted
150 g / 1 1/2 cup grated (dried/desiccated) coconut
Preheat the oven to 180ºC. Separate the eggs and transfer the whites to a very clean mixing bowl (don’t throw the yolks away! Use them to make cookies!). Beat the egg whites using a whisk or an electric mixer until they are thick and foamy. Add the honey, vanilla, cinnamon, salt, lime juice, coconut oil and grated coconut. Stir well to combine and place the mixing bowl in the fridge for 10 minutes until the grated coconut has absorbed all the liquid. Line a baking sheet with parchment paper. Using two spoons, make little balls out of the mixture (you can just use your hands if you prefer) and place them on the baking sheet, leaving a bit of room between them. Bake the macaroons for 12 minutes until the tops turn light brown. Yum!
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