Paleo coconut macaroons

There’s a lot of changes in my life. We are leaving the city for the countryside, hoping for better quality of life. Moving houses is like a full time job and it leaves you with very little time. This has had a huge impact on our diet and we have been searching for recipes that include all the ingredients we have leftover on our fridge and cupboards.

I was tempted by the abundance of asparagus in the market, made some hollandaise to accompany it and this left me with 3 egg whites in the fridge. Then whilst packing I came across a packet of dessicated coconut. 

Obviously I thought macaroons. They are so quick and easy to make, plus they are a great quick fix for sweet cravings.
Also a great way to use up egg whites
Oh, and did I mention it’s paleo?!?! No refined sugar in these babies!

Paleo coconut macaroons
3 egg whites, room temperature
70g coconut sugar
1 tbsp lemon juice
Zest of 1/2 lemon
175g dessicated 

1. Preheat the oven to 150C. Prepare a baking tray limed with greaseproof paper.
2. Beat the whites to stiff peaks. It’s important to use a bowl that’s throughly clean and dry
3. Gradually add the sugar, always mixing, making sure the sugar dissolves into the mixture
4. Slowly mix the lemon juice, the zest and coconut
5. Using two teaspoons make little macaroons and pop them on the prepared baking tray
6. Bake for 20-25 minutes. Leave to it cool completely before serving.