Coconut Macaroons
Ingredients
1 cup / 100 g unsweetened shredded coconut
2 large high-welfare eggs, with yolks removed
1 tsp vanilla extract
1 tbsp low-carb sweetener of your choice (e.g. Stevia)
Directions
Preheat the oven to 160°C (325°F) and line a shallow baking tray with parchment paper.
In a bowl, beat the egg whites by hand or with a mixer until soft peaks form. Be careful not to overmix.
Slowly fold in the shredded coconut, vanilla extract and honey.
Using a large dessert spoon, arrange bite-sized droplets on the parchment paper.
Bake for 15-20 minutes, watching to ensure they turn golden-brown but not burned.
Serve immediately, ideally with a cup of tea or coffee.
