Cranberry and Coconut Macaroons (gf)
Deliciously chewy with little nuggets of tart cranberries, once cooled, the base of the cooled macaroons can be dipped in melted white chocolate if desired.
4 x #7 egg whites (large)*
1 cup caster sugar
pinch sea salt
1 tablespoon honey
3 tablespoons coconut flour
¾ cup desiccated coconut
1 cup shredded coconut
1 teaspoon vanilla extract
1/3 cup chopped cranberries
Baking tray, greased and lined
Preheat the oven to 150°C fan bake
Place all of the ingredients, except the cranberries, in a medium saucepan. Combine well and cook over a low heat for 8 minutes, stirring until the mixture thickens and becomes quite sticky and easily pulls off the base of the saucepan. It should still be a pale colour. Take off the heat and stir in the cranberries. Spread the mixture onto a large plate and cool for 20 minutes.
Place tablespoons of the mixture in small mounds on the baking tray.
Bake for about 9-10 minutes or until a light golden colour, turning the tray for even browning. Cool on the tray for 5 minutes before transferring to a cooling rack. Store in an airtight container. Makes approx 20.
*4 large egg whites weigh 120 grams
