Date-Coconut Macarons

Ingredients

• 100 g dates (pitted)
• 100 g coconut flakes
• 1 tsp finely grated ginger
• 2 tsp grated lemon zest
• 2 egg whites
• 100 g cane sugar
• 2 tsp lemon juice
• 40 whole grain baking sheets (3 cm Ø)

Instructions

1. 1.

   Finely dice dates and mix with coconut flakes, ginger and lemon zest. Whisk egg whites until stiff, gradually adding sugar. Stir in lemon juice and fold in the date‑coconut mixture.

2. 2.

   Depending on consistency add more coconut flakes. Scoop small piles with teaspoons onto baking sheets. Bake in a preheated oven at 160 °C for about 12–15 minutes until the surface turns slightly golden yellow.