Coconut Macaroons with Lemon: GF/DF (serves 15-20)

  • 50 g butter (I use vegan), melted
  • 2 eggs
  • 1/2 cup (1 1/4 dl) sugar
  • 1 3/4 cup (4 1/4 dl) coconut, shredded unsweetened
  • lemon peel from one lemon

Turn the oven on: 350 F/175 C

Mix eggs and sugar. Add the shredded coconut, lemon peel and melted butter. Make small pyramid shaped balls and put them on a parchment covered baking tray.

Bake the cookies 10-15 minutes.

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