Growing up I detested desiccated coconut, very little stopped me from climbing into a huge chocolate bar except coconut. I avoided coconut of any description as kind of coconut had me literally gagging, whilst my family always had a good chuckle at my expense. Since following a paleo lifestyle, I learned very quickly to overcome this hatred and truth be told, I now really love it.
It took me a while, and loads of experimental baking, but today there are loads of different types of coconut ingredients to be found in my kitchen, from coconut sugar, flour, nectar, water, oil, butter, dried and fresh. It is incredibly versatile and an absolute essential in the paleo pantry.
Okay confession time, I don’t have a stop button and have been known to go overboard with things. These macaroons are no exception, because I could have chosen to make simple plain lemon macaroons, but NOOOOOO, I have to add a protein powder to ramp the nutritional value, and stick them together with an icing made from coconut butter to push up the fat content.
If you are new to this game and have limited stock of products on your shelf, and wondering….wtf is protein powder and coconut butter??!! back space, back space find another recipe…STOP! Don’t stress you don’t have to go the full hog with this recipe. You can just make simple macaroons and maybe add a drizzle of dark chocolate, or enjoy them as they are straight out of the oven.
Start by whisking the egg whites, lemon juice, zest and honey together with a fork.
Add the coconut and whey protein and give it a good stir.
The mixture will look like this…
So here is the trick to transferring it to the baking tray into neat balls. Using a 1 Tbsp measuring spoon, dip it into hot water…..
Then into the mixture, pulling it up against the side of the bowl and really compacting it so that it is tightly packed together. Neaten off the edges with a table knife, then over the baking tray using the same knife just slip it in between the spoon and the mixture and gently ease out the ball.
Repeat this process until the mixture is finished, it makes 22 semi-circles, bake for 15-20 min and leave to cool entirely (if you are in a rush, then pop them into the fridge to cool properly).
To make the icing, mix together coconut butter, lemon juice and zylitol (I don’t usually like to use sweeteners as I prefer to keep my ingredients as natural as possible, but in order to keep it white and not ending up a beige colour from raw honey, I kinda had to use it)
Load two macaroons with icing and sandwich them together (remember to make sure the macaroons have cooled properly because the butter will melt at the slightest hint of warmth)
Store in the fridge if the room temperature is warm (i.e it is summer and your coconut oil is runny)
- Preheat the oven to 180ºC and prepare a baking tray with either a silicon mat or baking parchment.
- Using a fork, whisk together the egg white, lemon juice and honey.
- Stir in the coconut and whey protein.
- Using a 1 Tbsp measuring spoon, first dip it in hot water then fill it really full with the mixture, it must be really compacted.
- Using a knife clean off the top and sides around the edge of the spoon.
- Then hovering it over the baking tray, slip the knife between the mixture and the spoon, easing the ball out gently.
- Repeat until the mixture is finished.
- Bake for 15-20 min until golden brown.
- Leave to cool (place in the fridge to help them along)
- FOR THE ICING
- Mix together the coconut butter, lemon juice and xylitol.
- Ice 2 macaroons then join them together.
- Once finished, return them all to the fridge for about 10 min
- * If you don't have whey protein, then add an extra 1/2 cup of desiccated coconut.
- Store in the fridge if the outside room temperature is warm (ie summer)