Coconut Macaroons
Coconut Macaroons with Chocolate, Ginger & Pistachio
Servings 20 small macaroons
Calories 70kcal
Ingredients
- 120 g grated coconut
- 2 eggs
- 60 g granulated sugar or sugar substitute
- 1 tsp grund vanilla
- Zest from 1 organic lemon
- 25 g butter coconut oil, melted
- A pinch of salt
Coating
- 50-100 g chocolate – depending on how thick a layer you want
- 1 tsp coconut oil
- 1 tbsp pistachio nuts salted and unshelled
- 4-5 tbsp pieces candied ginger or dried tropical fruit, as melon and mango
Instructions
- Preheat oven to 175 C/350 F (fan)
- Whisk together eggs, sugar, vanilla, lemon zest and salt until foamy. Mix in melted butter and coconut and let it rest for 10-15 min until the coconut has soaked up the liquid and the batter is more firm.
- Spoon up 1 tbsp of batter and use your palm to shape a little cone, and place it on a lined baking stone. Proceed with the rest of the batter. Bake in the oven for 8-10 min, remove as soon as they are starting to get golden. It is very important that you do not over bake them since they will get very dry. Transfer the paper with the macaroons onto a wire rack and let them cool completely.
- Melt chocolate and coconut oil in a double boiler. Finely chop the pistachio and ginger and mix together. Dip the bottom of the macaroons in the melted chocolate (preferable 2 times if using 100 g chocolate) and place them with the pointy end down on a rack (this allows them to balance and make a beautiful coating). Sprinkle with the ginger/pistachio mix and let them dry completely.Store the macaroons in the fridge for up t0 a week.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg