Makes 20
INGREDIENTS
- 3 egg whites
- 100g desiccated coconut (+20g for topping)
- 130g oat flour (or oats blended into flour)
- 1 tbsp cornflour
- Pinch sea salt
- Zest of 1 orange (or zest of 3 clementines)
- A few good gratings of nutmeg (optional)
- 105g maple syrup or honey (+2 tsp for brushing)
- 50g pecans, crushed or roughly chopped
METHOD
1 Preheat the oven to 200 ̊C/Gas Mark 6 and line a baking tray with baking paper.
2 Separate the egg whites from the yolks (save the yolks and use them in a fry up or scrambled egg for breakfast!).
3 Using an electric whisk, whisk the egg whites into stiff peaks and set aside.
4 Combine the desiccated coconut, oat flour, cornflour, sea salt, zest and nutmeg, leaving a well in the centre.
5 Use a rolling pin to bash the pecans into small pieces (in the middle of a clean tea towel works well!).
6 Add the egg whites, honey/maple syrup and crushed pecans to the well and mix to combine.
7 Use a tablespoon to scoop the mixture and form it into balls just bigger than a 50p (it should make around 20). The mixture is a bit sticky, but it rolls well — you can rub oil into your hands to make it a bit less sticky! Place the balls on the lined baking tray.
8 Bake for 10 mins until the tops begin to go golden.
9 Blitz the remaining 20g desiccated coconut in a blender to make ‘snow’.
10 Mix 2 teaspoons of honey/maple syrup with a little water ready to roll the balls in.
11 Allow the pecan balls to cool slightly and then roll each one in the honey/maple syrup mix and then in the milled coconut to create a snow effect.
Recipe by Little Cooks Co