Recipes

RECIPE FOR COCONUT MACAROONS

I can never get enough of coconut. In a smoothie, in a curry, with granola in the morning, or to drink after exercising. Today I have a recipe for you for coconut macaroons. COOKIES, indeed.

Simple and quick coconut macaroons

At the bakery around the corner, they are usually made with granulated sugar. This time a slightly more responsible version. Not less delicious by the way.

Ingredients for 8 cookies

150 grams of shredded coconut

2 egg whites, you can (unfortunately) throw away the yolk. My grandma would go crazy.

2 tablespoons of honey

1/2 teaspoon baking powder

First, preheat the oven to 150 degrees and roll out a piece of baking paper on a baking sheet.

Take a bowl and wash it thoroughly so that it is completely grease-free, because otherwise it is very difficult to whip the egg. Here we go: whip the egg white together with the baking powder with a mixer (a whisk works too, but it will take a while) until it is firm and pure white. If you can hold the bowl upside down without it spilling out, it's good. Now mix the honey and shredded coconut in another bowl, this can simply be done with a spoon. Gently fold this mixture into the egg white. Be careful, as the batter needs to remain airy. Now the batter is ready and you can make 8 small mounds on the baking paper. Bake the macaroons for 20 minutes in the oven, but do check on them occasionally. When they are golden brown, they are done. Let them cool down a bit and: dig in!