Coconut Macaroons

1.Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.

2.In a large bowl, lightly whisk the egg whites with the pinch of salt until they become frothy, without beating to stiff peaks.

3.Add the xylitol to the frothy egg whites and gently mix until partially dissolved.

4.Then fold in the thick coconut milk and shredded coconut using a spatula until you get a homogeneous, slightly sticky dough.

5.Using two tablespoons, form small mounds of dough on the baking tray, spacing them well apart, shaping them into rounded mounds with a slightly pointed top.

6.Bake for about 15 minutes, or until the macaroons are lightly golden at the edges and firm to the touch.

7.Allow to cool completely on the tray before gently removing them. Store in an airtight container at room temperature.