John Myers
Coconut Oatmeal Almond Macaroons
The perfect coconut oatmeal almond macaroons recipe with a picture and simple step-by-step instructions.
- 2 St Egg white
- 45 g Coconut flakes
- 45 g Oatmeal
- 30 g Ground almonds
- 1 Tl Bio lemon zest
- 0,5 St Juice of one lemon
- 70 g Sugar
- 1 pinch Salt
- Beat the egg whites until stiff, gradually adding sugar and a pinch of salt.
- Mix the desiccated coconut, oat flakes, the ground almonds, lemon zest and the juice of half a lemon.
- Carefully fold in the egg whites
- Using two small spoons, place small heaps on a baking sheet lined with baking paper. I don’t like wafers, that’s why I do without them, I also think the macaroons are nicer :).
- The oven is now heated to 160 ° C. The macaroons are baked after about 20 minutes. Let cool on a wire rack, then store in a tin.
- Bon appétit!
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