Delicious Coconut Macaroon


Yield :

Serves: 50 pieces

Ingredients :

  • 1 organic lime
  • 150 g grated coconut
  • 4 level tablespoons flour
  • 3 medium eggs
  • 1 pinch of salt
  • 150 g icing sugar
  • 50 thin wafers (Backoblaten) (40 mm in diameter)

Preparation :

  1. Rinse the lime, dry rub and grate the peel finely. Mix the grated lime peel with the grated coconut and flour in a bowl.
  2. Squeeze the lime juice, measuring 1 teaspoon. Separate the eggs (you can use the egg yolks for another recipe). Mix the egg whites, salt and lime juice with a hand mixer until stiff.
  3. Sprinkle in the sugar and continue to beat until a shiny, firm meringue is formed.
  4. Fold in the egg whites evenly into the coconut flour mixture using a rubber spatula. Line a baking sheet with parchment paper.
  5. Evenly distribute the thin wafers on the baking sheet, placing them about 5 mm apart. Add the beaten egg whites using a large piping bag, putting the meringue on the top and leaving a little space near the edges.
  6. Let dry the coconut macaroons for about 6 hours at room temperature. Then bake in a preheated oven at 175° C. Bake on the 2nd shelf from the bottom for about 8-12 minutes, until the surface has browned very slightly. Let the coconut macaroons cool on an oven rack.

Nutritional Info :

WW points: 2, WW points plus: 2,Calories: 105 Fat: 5 g Carbohydrates: 11 g Fiber: 2 g Protein: 1 g

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