My recipe for coconutballs (which of course I had to make in to little apexes) is loosely based around this recipe on a danish blog called ‘Velbekoms‘. Among other things I halved the recipe, and replaced some of the coconut with almonds to give them a boost of nutrition and fiber. They’re the most taste-y coconutballs I’ve ever had. So sweet yet very fresh because of the frozen raspberries and dried fruits. And they’re pink! (though you can’t really see that because mine perhaps were baked a bit too long)
148g egg white (almost 4 1/2 egg white)
200g shredded unsweetened coconut
200g almonds, ground (or almond meal)
225g frozen raspberries
5 dried apricots (about 57g)
a little under 2 1/2 tsp SØD liquid no-calorie sweetener (or other sweetener)
a dash of salt
Chop the dried apricots and mix together with the frozen raspberries in a boiling pan. Bring to a boil and let simmer for about 10 minutes. Set aside and let cool.
Preheat the oven to 150°C.
Whisk the egg whites in a medium/large bowl. Gently fold in the raspberry-apricot mixture and sweetener and blend everything together. Add shredded coconut and almond meal and mix throughoutly.
Shape in to little balls or apexes (little tops) and place them on a baking sheet.
Bake the tops in the oven for 20-25 minutes (I think mine baked for 22 minutes).
Let cool and store in an airtight container.
Makes approx 35 tops, 20g each, at 72 kcal.
These don’t really need to be baked though (if using pasteurised egg whites!). I tried these when they were ‘raw’ to see if I had sweetened them enough and they tasted really good like that. Simply squeze them tightly together in the form of little balls and enjoy them as they are in all their goddness.