Nutritionist and blogger Jessica Sepel shares a delicious recipe from her new book The Healthy Life
Coconut and Orange Macaroons
Prep time: 40 minutes, including cooking
1 tbsp coconut oil, melted
2 egg whites
120ml maple syrup
1 tbsp grated orange zest + extra (to serve)
½ tsp vanilla bean paste
½ tsp sea salt
200g desiccated coconut
Shredded coconut and extra orange zest (to serve)
Preheat the oven to 160°C (140°C fan, gas 3). Line a large baking tray with baking paper and grease with the melted coconut oil.
Beat the egg whites and maple syrup using an electric mixer for 5–7 minutes until thick and pale. Stir in the orange zest, vanilla bean paste, salt and coconut.
Spoon heaped tablespoons of the mixture onto the lined tray, leaving at least 3 cm between the biscuits.
Bake for 25-30 minutes or until lightly golden
Decorate with shredded coconut and orange zest.