Oatmeal Citron Macaroons

I don't know what to say about these cookies; they speak for themselves. You just have to try one. It's a simple recipe, easy and quick to make, and delicious to eat. They are crispy on the outside and soft and chewy on the inside, thanks to the citron preserve.

The Recipe:
Dry ingredients:

• 1 cup desiccated unsweetened flaked coconut
• 1 cup rolled oats
• 2 tbsp pea fibre (optional, to increase fibre content)
• 1 tsp five spice powder (you can also use pumpkin pie spice)
• 1/2 tsp salt

Wet ingredients:

• 3 large egg whites
• 1/4 cup white sugar
• 1/4 cup citron preserve (you can substitute with any marmalade)

Stir dry ingredients together in one bowl. Beat egg whites and sugar to a stiff peak. Add dry ingredients at once to egg whites and fold until all dry ingredients are completely coated with egg white. Add citron preserve and fold in until thin streaks of preserve remain. 

Scoop spoonfuls (~1tbsp) of cookie batter onto a lined cookie sheet. Press to flatten cookie a little. Bake at 350 °F (~175 °C) for 15 to 20 minutes or until sides are golden brown and crispy. Allow to cool on a rack. Hope you like these as much as I do. 

Dry ingredients without salt and five spice

Just before baking

Just out of oven

They look so beautiful, so I thought I'd put a close-up here too