Bake cookies for 15 to 20 minutes. Combine the sugar and maple syrup into the mixture.
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Squeeze with your hands to form a peak.
Recipe for coconut macaroons. Preheat the oven to 160C 140C for fan ovens Gas Mark 3. Stir in the almond and coconut flour. Mix together the condensed milk coconut and vanilla extract in a large bowl.
Bake for 10 to 15 minutes or until macaroons are dry and lightly golden. Ingredients 2 large egg whites ¼ teaspoon cream of tartar 100 grams caster sugar 30 grams ground almonds 1 pinch of salt 1 teaspoon vanilla extract or coconut essence if available 250 grams shredded coconut. Step 3 of 4.
Using a tablespoon gently fold through lemon zest coconut and pistachios. Add to the egg mixture and beat until combined. Stir until combined.
Mix the eggs and coconut oil. Then fold in the shredded coconut and coconut flakes. Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20.
Gently form into a rounded. Preheat oven to 350 degrees. Add in the coconut and mix well.
You want the coconut to be toasted on the top and bottom. The cookies will turn golden brown and will set up. For a perfectly round shape press the mixture into a round ice cream scoop or tablespoon measure then tap out onto the baking sheet.
With a spoon scoop up about 2 Tablespoons of the dough and place the dough balls on the sheet. Line a baking sheet with parchment paper. Drop spoonfuls of mixture onto prepared trays about 4cm apart.
Use an ice-cream scooper instead of spoon to ensure macaroons are uniform. Use a tablespoon measure scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet about 1 inch apart no need to worry about these spreading. In a medium bowl combine flour and desiccated coconut.
Step 2 of 4.
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