Coconut hazelnut macaroons

    30 min

    For these gluten free and dairy free macaroons you need edible rice paper. In Germany where the recipe originates, oblate discs are readily available during Christmastime but you can make your own discs by cutting edible rice paper into 5cm discs. Or, if you prefer to use every bit of the paper, cut it into squares or rectangles.

    2 people made this

    Serves: 15 

    • 4 egg whites
    • 300g caster sugar
    • 150g finely ground hazelnuts
    • 200g dessicated coconut
    • edible rice paper sheets, cut into 60 discs, rectangles or squares

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Beat the egg whites until they stand in stiff peaks, gradually adding the sugar, 1 tablespoon at a time. Mix hazelnuts and coconut and fold into the mix.
    2. Preheat the oven to 150 C / Gas 2. Place the edible paper discs on a baking tray and spoon small heaps of the mixture on each disc.
    3. Bake in the preheated oven until lightly coloured, about 15 to 20 minutes.

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