Coconut Raspberry Macarons

Ingredients

• 3 egg whites
• 1 pinch salt
• 120 g shredded coconut
• 4 tbsp Maple syrup
• 150 g frozen raspberries (40 frozen raspberries)

Instructions

1. 1.

   Let the raspberries thaw slowly.

2. 2.

   Beat the egg whites with salt into stiff peaks. In another bowl mix the shredded coconut and maple syrup, then gently fold into the meringue.

3. 3.

   Fill small paper cups with the coconut mixture, press a shallow indentation in the center and place a raspberry inside. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15–20 minutes until golden yellow. Remove and cool on a wire rack.