Coconut macaroons

Ingredients for 25 servings:

• 2 egg whites
• 1 tsp cinnamon
• 100 g desiccated coconut
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

sugar-free light version

Add the desiccated coconut to a non-stick pan and lightly toast it without adding any fat until it starts to brown, stirring occasionally with a wooden spoon. The coconut flakes shouldn’t get too brown. If you like, you can mix the cinnamon into the coconut flakes, then immediately remove the pan from the heat and let the coconut flakes cool completely. Beat the egg whites until stiff peaks form and add a pinch of salt. The egg whites should be stiff enough to stand upright. If you cut them with a knife, the cut should remain visible, then they are just right. Gradually add the desiccated coconut and fold them loosely into the beaten egg whites with a whisk. Do not overbeat, otherwise the egg whites will collapse. Preheat the oven to 125°-130°C. Line a baking sheet with baking paper or grease it well. Use a teaspoon to scoop out a small amount of the coconut mixture and place it on the baking sheet. It’s best to scrape off the mixture with a second teaspoon, which makes the macaroons much easier to shape. Leave enough space between the coconut clusters, as they will spread slightly during baking. Bake in a preheated oven at 125°-130°C (convection oven) for about 25 minutes on the middle rack, until the tips begin to brown. After baking, let the coconut macaroons cool completely. Because they’re made without sugar, they’re particularly low in calories and have a delicious coconut flavor.