This recipe comes from our book “Clean Slate: A Cookbook and Guide”. It makes 15 coconut macaroons. Ingredients include 1 large egg white, 2 tablespoons of honey, 1/4 teaspoon of pure vanilla extract, grated zest of 1 lemon, 1/8 teaspoon of coarse salt, 1 1/2 cups of finely shredded unsweetened coconut, and 2 ounces of melted dark chocolate (at least 70% cocoa). Directions include beating the egg white, honey, vanilla, lemon zest, and salt together, then folding in the coconut. Using an ice cream scoop, form 15 balls and bake for 12 minutes at 375 degrees Fahrenheit. Once cooled, dip in melted chocolate and let set for 15 minutes. These cookies can be stored in an airtight container for up to 3 days.
Frederick
27.04.2023 @ 05:15
This recipe comes from our book “Clean Slate: A Cookbook and Guide”. It makes 15 coconut macaroons. Ingredients include 1 large egg white, 2 tablespoons of honey, 1/4 teaspoon of pure vanilla extract, grated zest of 1 lemon, 1/8 teaspoon of coarse salt, 1 1/2 cups of finely shredded unsweetened coconut, and 2 ounces of melted dark chocolate (at least 70% cocoa). Directions include beating the egg white, honey, vanilla, lemon zest, and salt together, then folding in the coconut. Using an ice cream scoop, form 15 balls and bake for 12 minutes at 375 degrees Fahrenheit. Once cooled, dip in melted chocolate and let set for 15 minutes. These cookies can be stored in an airtight container for up to 3 days.