For 24 macaroons, approx.



Prep and cook time: 45 min


Difficulty: Easy


Cannot be frozen




Ingredients:


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 salt




Method:


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.