In honour of Her Maj’s 64 year reign (the longest since Queen Vic), I made red, white and blue coconut macaroons. This recipe is also paleo friendly. Long live The Queen!
Tricolor macaroons – before and after baking
Paleo Coconut Macaroons
Prep time
Cook time
Total time
Author: Harry Jennerway
Serves: 12 macaroons
Ingredients
- 2 egg whites
- 85g honey
- Dash salt
- 180g desiccated coconut
Directions
- Preheat the oven to 160C/320F, line a baking tray.
- Whisk the egg whites and honey, then stir in the coconut.
- Add the sprinkles last - stirring as little as possible. The more you stir the more colour will transfer from the sprinkles to the coconut mixture.
- Form 2cm balls on a baking tray, flatten slightly and add more sprinkles on top. Pat the sprinkles in gently so they stick.
- Bake for 20 mins until golden brown and crispy.
- Cool for 5 mins on the tray, then transfer to a wire rack.
