Egg-free coconut macaroons

Ingredients for 1 servings:

• 300 g desiccated coconut
• 125 g wheat flour
• 100 g syrup (agave syrup, 75 ml)
• 200 ml water
• 2 tbsp almond butter
• 1 pinch of salt
• possibly wafers
• possibly chocolate glaze, vegan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian, vegan, for egg allergy sufferers

Mix the desiccated coconut and flour in a bowl. In a second bowl, whisk the remaining ingredients until fluffy. If you don’t have almond butter (available from a health food store or organic store), you can also add 1.5 tablespoons of ground almonds and 1/2 tablespoon of oil. Then stir in the coconut-flour mixture. The batter shouldn’t be too runny; add a little more desiccated coconut if necessary. Using a teaspoon, place small mounds of the macaroons onto a baking sheet lined with baking paper or onto baking sheets. Bake at 180°C (fan oven) for about 30-40 minutes. If you like, you can decorate the macaroons with chocolate icing.