April 09, 2016


This recipe originally appeared on, by Libby.

These are a fabulous way to use up any egg whites you may have left over. It’s a really adaptable recipe whereby you can dip them in chocolate, add lemon or orange zest, add some ginger or some vanilla and cinnamon.

Serves: 20


4 egg whites
2 tbs xylitol
1 tsp vanilla
2 cup unsweetened desiccated coconut


Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise your egg whites won't whisk well. Whisk the egg whites with the xyltiol, to form stiff peaks.

Add the vanilla and the coconut and gently mix to combine.

Line a baking tray with a non stick liner or baking paper. Roll a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.

Bake at 180C for10-12 minutes depending on your oven and the humidity.

I like the subtle vanilla flavour that macaroons, but others have enjoyed adapting these by adding almond essence, cinnamon or dipping in chocolate.