My Vegan Coconut Macaroons

Preface:

1. I know the list of ingredients is quite unusual for coconut macaroons and you ask yourself: “Can this even be something?” .. Yes! and the macaroons are just delicious.

Let’s get started:

1. First wash the organic lemon and finely grate the peel. Put the zest aside and squeeze out the lemon juice.
2. Then the banana is peeled (mine had peeled 110g) and put in a deep plate. Mash with a fork and add 2 tablespoons of lemon juice, mix well once.
3. Add the banana mass, 0.5 teaspoons of lemon zest, sugar, water and a pinch of salt and whip the whole thing for 2-3 minutes with the stirring rods of the hand mixer until frothy.
4. Now fold in the coconut flakes and cover and let rest for 1 hour so that the coconut flakes can soak up with liquid.
5. Optionally, spread the wafers on a baking tray and use two teaspoons or a small ice cream scoop to spread the coconut mixture in heaps on the baking tray lined with baking tray.
6. Bake in a preheated oven at 175 ° top / bottom heat for about 20-25 minutes (depending on size). Take out the tray when the macaroons are light brown and let cool.

Tips:

1. Fill the leftover lemon zest into a small can and freeze or mix with fine sugar and make lemon sugar, which should steep for at least 2 weeks. So you don’t have to throw it away.