Ingredients for 4 people:

  • 200 g Grated Coconut
  • 4 Eggs (medium)
  • 1 Lime
  • 1 cup Ghoa Cress
  • 120 g White Chocolate
  • 200 g Sugar


Preheat the oven to 175 ° C. Split the egg white from the egg yolks, the egg yolks won’t be used. Mix the sugar and the coconut grater through the egg whites.

Then melt 120g white chocolate au bain-marie. Add the rap from the lime peel, the seed husks from the Ghoa Cress and a handful of Ghoa Cress to the melted white chocolate. This will give a delicious fresh lime & coriander twist to the macaroons.

Allow the white chocolate to cool briefly. Put the egg, sugar and coconut mixture in a saucepan and heat over medium heat for 3 minutes while stirring. Do not let the mixture discolour. Then mix the melted white chocolate with the egg, sugar and coconut mixture.

Spoon around 9 balls of the macaroon mixture onto a baking sheet covered with baking paper. Ensure a minimum distance of 3 cm between the balls. Bake the coconut macaroons in the middle of the oven until golden brown and done in about 20 minutes.

Enjoy your meal!