Recipes

RECipe for coconut macaroons

I can never get enough of coconuts. In my smoothies, in a curry, in granola bars in the morning or coconut water after working out. Today I’ve got a recipe for you featuring my favorite fruit. Coconut macaroons. Yeah, you read that right. COOKIES.

Simple and quick coconut macaroons

If you buy them at a pastry store, they’re usually made with granulated sugar. So I’ve got a more responsible version for you. Tastes just as good though.

Ingredients for 8 cookies

150 grams rasped coconut

2 egg whites, you can throw our the egg yolk (unfortunately). This would drive my grandmother mad.

2 tablespoons of honey

1/2 tablespoon of baking powder

Pre-heat your oven to 150 degrees and in put some baking paper onto your baking tray.

Grab a bowl and make sure to thoroughly clean it or else it will be hard to beat the eggs. Alright, next up: whisk the egg whites together with the baking powder with a mixer until it becomes firm and a bright shade of white. You know the batter is good when you can flip over your bowl and it runs out smoothly. Now grab a different bowl to mix the honey and rasps of coconut (with a spoon). Now add this to your other batter and mix them. Carefully though; you want it to remain airy. Once you have mixed the batter, scoop up 8 small balls and place them on your baking tray. Put them in the oven for 20 minutes (make sure to keep an eye on them) and as soon as they turn into a shade of gold/brown, you’ll know they’ve been cooked just right. Make sure to let them cool off and then: bon appetite!