Coconut & Yogurt Macaroons

Our dear friend Rich shared his mom’s old German recipe with us. Frau Christine Schaus Hybner inspired this amazing treat. Vielen Dank Frau Hybner! We have modified this recipe beyond recognition, but would not have put it together without her. So here it is enjoy!

Frau Hybner, we owe you a batch and Rich, thank you.

PS:  she dips hers in dark chocolate…we opted out only because we eat our fare share of dark chocolate anyway.

Simple line up of ingredients:

  • 200g of coconut flakes
  • 4 egg whites (whipped very stiff)
  • 1 whole fresh vanilla bean
  • 1/2 tsp finely ground cardamom seeds
  • tiny pinch of sea salt
  • 280 grams Full Fat Fage Yogurt
  • 1/2 cup of brown rice syrup (glucose)

Pre-heat oven to 350. Whip egg whites until totally stiff. Mix together all other ingredients well, then very carefully fold them into egg whites. Scoop out with an ice cream scooper and place onto to parchment paper lined cookie sheets (you will need two).  Bake on convection setting for 12 – 15 minutes or until golden brown.

These are fantastic, please provide us with your feedback. Jo n Henry

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About Svendblad Josephine
I am positive thinker. I hope to be able to help people be more successful both in business and with changing their relationship to foods.

2 Responses to Coconut & Yogurt Macaroons

  1. Nicole says:

    These look delicious. What heat setting should I use if I don’t have a convection oven? Thanks!

    • Hello Nicole, I would still do 350 and watch them; 350 is such a good temperature for baking things evenly that you should probably add 5 – 10 mins, depending on your oven. I always like to watch for color, if they get a golden to light brown – they’re done. Happy baking! Jo

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