Coconut Macaroons
Coconut flakes add fiber and a pronounced tropical aroma, while egg white creates a light, airy base. Baking gives the cookies a golden color and crisp edges.
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Inventory: Mixer
157
Servings: 6 (1 serving ≈ 27 gram)
Digestion time: 3 hour
Complete protein: ✔
Whip egg white (60 g) with salt (to taste) at low speed until light and smooth.
Add stevia (to taste) and vanilla (to taste), then whip the egg white mixture to stiff peaks.
Gently fold in coconut flakes (100 g).
Shape the cookies with a spoon on parchment and bake at 180 °C for 15–20 minutes. Cover them with foil if the tops begin to brown too quickly.
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