Lemon Coconut Macaroons

Method

• step 1

  Preheat the oven to 180ºC, as mark 4

• step 2

  Place the coconut and xylitol in a food processor and process to form a fine crumb. Place in a bowl with the lemon zest and arrowroot.

• step 3

  In a large mixing bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.

• step 4

  Using a large metal spoon fold the coconut mixure into the egg whites until combined.

• step 5

  Spoon the mixture onto a lined baking tray spreading out slightly to form biscuits. Bake in the oven for 15 minutes until lightly coloured.

• step 6

  Remove from the oven and allow to cool on the tray for 10 minutes before placing on a rack to cool completely.