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🍽️ Crunchy Date Coconut Macaroons

169 kcal · 30 min · 4 servings

Ingredients

• 100 g Dates (pitted)
• 100 g Coconut flakes
• 1 tsp finely grated ginger
• 2 tsp grated lemon zest
• 2 Egg whites
• 100 g Cane sugar
• 2 tsp Lemon juice
• 40 Whole grain baking wafers (3 cm ⌀)

Instructions

1. 1. Cut the dates into very small cubes.
2. 2. Place the date cubes into a bowl.
3. 3. Add the coconut flakes to the bowl.
4. 4. Add the ginger to the bowl.
5. 5. Add the lemon zest to the bowl.
6. 6. Mix all ingredients in the bowl thoroughly.
7. 7. Take a separate bowl for the egg whites.
8. 8. Whisk the egg whites in the separate bowl until stiff.
9. 9. Stir the sugar into the stiffly beaten egg whites gradually.
10. 10. Stir the lemon juice into the egg mixture.
11. 11. Gently fold the date and coconut mixture into the egg mixture.
12. 12. Check if the mixture is too wet.
13. 13. If necessary, add a bit more coconut flakes.
14. 14. Scoop small mounds of the mixture using a teaspoon.
15. 15. Place the mounds onto baking wafers.
16. 16. Preheat the oven to 160 degrees Celsius.
17. 17. Place the macaroons in the preheated oven.
18. 18. Bake the macaroons for about 12 to 15 minutes.
19. 19. Remove the macaroons when the surface is lightly golden brown.

Nutrition per serving

• kcal: 169
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 24 g