For: 5 people
- 4 egg white
- 1 cup xylitol or and canse sugar (I used Mauritanian cane sugar)
- 1 t vanilla powder
- 1/4 t salt
- 3 cup coconut flakes
- 2 bars of chocolate melted
- We whip the eggwhites hard with vanilla and salt (for 3 min) then we add the sugar and whip it on (for another 3 min). Then we softly turn in the coconut flakes. We put half a T on a baking sheet for each cookie. We bake it on 165 degrees to golden brown (about 18 min). We should wait to let it cool down!
- Until then, we can melt the chocolate over steam, then we should plunge the flat side of the macaroon into the chocolate and we should let it settle. Then we should put them in the fridge. After one hour we can already eat them. For a few days, we can store them.