Summary

Ingredients

• 200 g desiccated coconut
• 4 piece (s) egg whites, (size M)
• 200 g suar, finer (no powdered suar)
• 2 pinches cinnamon
• 2 drops bitter almond flavor (optional)

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Instructions

1. Toast the coconut flakes in a large pan without adding any fat until light yellow. Pour onto a plate and let cool down.
2. Beat the egg whites with a hand mixer until stiff. Briefly mix in the sugar, cinnamon and (if desired) the bitter almond oil. Carefully fold the cooled coconut flakes into the egg white mixture with a spatula.
3. Place 2 teaspoons of the mixture on a baking sheet lined with baking paper.
4. Preheat the oven, top / bottom heat 140 °, hot air 120 °. Baking time approx. 25 minutes.
5. Remove the macaroons from the baking sheet with the parchment paper and let them cool.