Raspberry Coconut-oat Macaroons
RECIPE:<br> Ingredients<br> 45g Unsweetened shredded coconut<br> 50g Rolled oats<br> 2 Egg whites<br> 60g Caster sugar<br> 1/2 tbsp Vanilla extract<br> 1/4 tsp Salt<br> 85g Raspberries<br> <br> Instructions<br> 1. Preheat oven to 350F and line a baking sheet with parchment paper.<br> 2. In a medium-sized bowl, whisk the egg white, sugar, vanilla extract and salt until the mixture looks foamy. Stir in the shredded coconut and rolled oats and make sure they are evenly covered. Add the raspberries and mixed until combined. Lightly mash some raspberries while mixing as this will create a nice marbled look. If the mixture is watery, add in some shredded coconut and rolled oats. <br> 3. Using a tablespoon, scoop the mixture into balls and place them onto the baking sheet.<br> 4. Bake for 15-20 minutes, or until golden. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack.