For 24 macaroons, approx.
Prep and cook time: 45 min
Cannot be frozenIngredients:
400 g | 14 oz | 5 cups unsweetened desiccated coconut
400 ml | 14 fl oz | 1 2/3 cups coconut milk
1 lemon, juice and zest, finely grated
3 tbsp granulated stevia
2 large egg whites, at room temperature
1 pinch sea saltMethod:
1 Preheat the oven to 170°C (150° fan) | 325F | gas 3. Grease and line two large baking trays with greaseproof paper.
2 Combine the desiccated coconut, coconut milk, lemon juice, zest, and stevia in a large mixing bowl. Stir well.
3 Beat the egg whites with the salt in large, oil-free mixing bowl until stiffly peaked. Fold into the coconut mixture until you have an even batter.
4 Drop small dollops of the mixture onto the trays, spaced apart; you might need to use two spoons for this step.
5 Bake for about 30 minutes until golden-brown and set. Remove to wire racks to cool before serving.