Disappearing coconut snowball macaroons

These are my absolutely FAVOURITE treats to make, especially if I'm short on time and want to prepare something for some friends. They get eaten within minutes of making an appearance at any eveny, and it's not just because I'm standing there eating them all (I make allowances in how many I make for that!)

Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients:

1 cup of shredded coconut

1 tbsp of clear honey

1 tsp coconut oil

1/2 tsp of vanilla extract

1/2 tbsp quinoa flour

1 tsp of milk

1 fresh egg white

A pinch of salt

1/2 tbsp of caster sugar

How to:

1. Start by mixing the coconut, the honey, the coconut oil, the vanilla extract, the quinoa flour and the milk in a bowl. Mix well, until all the ingredients are combined and you don't have any clumps left.

2. Place your egg white in a very clean bowl. You can rub some lemon juice on the sides of the bowl to make sure there isn't any grease that would hinder the next step. Add the pinch of salt then whisk the egg. (I like to start by lightly whisking it by hand first because my whisk only has one setting that's pretty fast). Whisk the eggs until soft peaks form. Then gently add the sugar down one side of the bowl and continue whisking until stiff peaks form.

3. Fold the coconut mixture you prepared before into the egg white. Be careful not to knock all the air out of the mix, or you'll just be left with a gloopy mess.

4. Spoon little balls of about a tbsp of the mix onto a lined oven tray, you can carefully shape them with your fingers (but again: be careful not to knock them flat).

5. Place in the bottom half of oven that has been preheated to 120°C for 20 mins, then move them to the middle of the oven and turn the heat up to 150°C and let them bake for another 5-10 minutes (or until they turn golden).

Nutritional values:

#coconutmacarons