I mistakenly ordered a 2.5kg bag of desiccated coconut, thinking that it was coconut flour and that I was getting a bargain. When I saw the delivery, I realised that it was not quite the bargain that I thought I was getting and I have a lot of coconut to get through. The easiest recipe to use a few cups of coconut that came to mind was coconut macaroons. I love the combination of lime and coconut so used this as an extra flavouring too.
2 2/3 cups of desiccated coconut
1/3 cup almond
1/4 tspn baking power
1/8 tspn salt
1/4 tspn vanilla extract
1/4 tspn almond extract
2/3 cup ethyritol (or any other sugar alternative)
1 tblspn melted butter
Juice and grated rind of 1 lime
1/4 bar chocolate (optional, for the topping)
- Pre-heat the oven to 170C/325F degrees.
- Beat the eggs, vanilla and almond extract until light and fluffy.
- Add in the erthyritol (or other sugar substitute), lime juice, lime rind and butter. Blend well.
- Add the almond flour, baking powder and salt and mix throughly.
- Add the coconut and mix well.
- Roll into balls and place onto a parchment paper lined baking tray. Slightly flatten with your hand if you wish to spread out. I would recommend that you moisten your hands before rolling out the balls too, as they can get very sticky.
- Bake for 13-15 minutes until golden brown.
- Remove and cool.
- Melt the chocolate and drizzle over the macaroons (optional).
- Eat and enjoy!