The coconut macaroons are a real protein bomb! They are therefore perfectly suited as a post-workout snack, but also at any other time of day. In addition, the fat contained in coconuts is said to haven a positive effect on the brain.
30 min
Ingredients for 1.5 liters (6.3 cups)
- 200g coconut flakes (7 oz.)
- 4 egg whites
- 1 tablespoon almond or cashew cream (30g or 1 oz.)(unsweetened, no additives)
- 1 teaspoon honey
- 1 pinch of salt
Preparation
- Preheat oven to 150°C (302°F, convection).
- Whip the egg whites and a pinch of salt in a high vessel until stiff with a stirring device or immersion blender.
- Add coconut flakes, almond or cashew cream and honey. Mix gently.
- Shape with your hands or a tablespoon 24 balls of approx. 3 cm, put them on a baking parchment covered baking sheet and press down lightly.
- Bake on the middle rack for about 25 minutes, until they begin to brown slightly.
