These coconut macarons are a staple that couldn’t be more simple and quick. I guess this is barely called baking.

I adjusted the recipe a few times and think they are pretty much perfect now.

You’ll need:

200g shredded coconut

4 egg whites

120g sugar

vanilla bean or powder

Preheat your oven to 180•C.

Throw all the ingredients together in a pot (scrape the vanilla out of the bean or use a dash of pure vanilla powder) and bring to a low heat. The sugar will start to melt and a sticky paste will form.

With a tablespoon scoop around 10 balls onto a baking tray lined with parchment paper (no need for these muffin tins in my photos). With your tips of your fingers you can shape them into little mountains.

I like to bake mine for 19 minutes until they are quite dark. They stay super soft and moist inside but feel free to take them out a few minutes earlier if you like them slightly lighter.

Measuring is not required because who wants to measure when throwing together a quick smoothie?

All you need is one frozen banana, a big spoon of almond or peanut butter, a handful of shredded coconut and a handful of raw cacao nibs. If you like it extra sweet you can throw in a date but the sweetness of the banana is usually enough. Top off with almond or cashew milk depending on how thick you like your smoothie.

It tastes so much like summer and makes me desperate for warmer days 🥥