This is a perfect recipe to use up some leftover egg whites! I eat egg yolks for breakfast and keep the whites in an airtight container in the fridge until I’m ready to make these for my coconut-lover!
2 Egg Whites
Zest of One Large Lemon (preferably organic unwaxed)
1/3 Cup Raw Cane Sugar
1 Tsp. Vanilla Extract
1 1/3 Cup Unsweetened Finely Shredded Coconut (I use this! )
2 Tbsp. Fine White Rice Flour
1/8 Tsp. Fine Salt
1. Line a baking sheet with unbleached parchment paper and preheat the oven to 325 F.
2. Combine the coconut, rice flour, salt and lemon zest in a bowl.
3. Beat the egg whites in another bowl until soft (not too stiff, you can see the consistency in the pictures) peaks form. Then add the sugar and vanilla and beat until very smooth.
4. Fold in the coconut mixture into the egg white using a spatula (don’t beat too much) until well combined.
5. Let the mixture rest in the fridge for about an hour. This makes the batter more sticky and easier to form.
6. Drop batter onto the baking sheet (spaced at least 1 inch apart) using a round tablespoon or a small ice-cream scooper.
7. Bake for 15-20 minutes in the centre rack of the oven until golden brown. Keep an eye on the macaroons to avoid over browning! Cool on a wire rack and enjoy! 🙂 You can keep the macaroons in an air-tight container (after completely cooled down) for 3-5 days – they are crispier when fresh and become softer over time!
Makes 14 macaroons.