Healthy coconut macaroons
Coconut, I love it. In sweet, in savory, in my curries and as a topping on my oatmeal. From finely grated coconut to coarse flakes or coconut milk, I enjoy it. As soon as I encounter the girls from Madame Cocos at a (food) festival, I stick around. If you don't know them, make sure to change that, because the coconut macaroons they make should be banned. Unfortunately, my flat stomach is a bit less happy with the super sweet and intensely creamy balls. That's why I got to work with a box of eggs and a bag of coconut and made this somewhat healthier version of the traditional coconut macaroon. You can indulge in that without feeling too guilty about it. But uh, Madame Cocos, I will definitely stick around next time, so don't worry about it.
For 8 balls
- 160 grams of grated coconut
- 25 grams of almond flour
- 4 egg whites
- Pinch of salt
- 1 large, ripe banana
- Preheat the oven to 175 degrees.
- Put the banana, almond flour, and salt in a blender and blend until a creamy mass.
- Add the coconut and pulse a few times.
- Whip the egg whites until stiff peaks form. If you turn the bowl upside down, nothing should fall out.
- Gently fold the egg whites into the coconut mixture.
- Line a baking sheet with parchment paper.
- Scoop 8 equal balls from the batter with an ice cream scoop and place them on the baking sheet.
- Bake the balls for 15 minutes until done.
Source image: Pinterest
