Yes,we also have macaroons in Morocco!摩洛哥通心粉的烹饪方法略有不同，但味道和普通通心粉一样好。Actually,they taste even better!！

在摩洛哥，我们用橙花水和柑橘皮给我们的通心粉调味。I choose to make a dairy and gluten free version,因为为什么不制定一个更适合我们的食谱呢？必威特别投注！！

食谱非常必威特别投注简单快捷，but if you can,多花15分钟，用任何能让你高兴的东西来装饰你的通心粉。Decoration is always my favourite part,well and taking pictures,and eating,of course!I choose dark chocolate,白巧克力（不含乳制品），dried raspberries and lime zest to decorate my macaroons.Now I am thinking dried apricots and chopped almonds would have been great too.

These macaroons look amazing and taste even better than they look.它们有着非常平衡的柑橘，香甜的味道，但它们的内部也非常耐嚼，外部也稍微脆。享受！！

莫罗干椰子麦加龙-椰子粗面粉（不含胶质和乳制品）

INGREDIENTS

大约184厘米（1，5 inch) macaroons

250gr干椰子
130 gr icing sugar
100gr杏仁粉
1茶匙发酵粉
1茶匙盐
Zest of one lemon
3个鸡蛋
橄榄油40毫升
2汤匙橙花水
1 teaspoon vanilla extract
融化的巧克力，干浆果，装饰用石灰皮（可选）

方法

• Preheat oven to 180 C (350 F).

• In a large bowl mix all the dry ingredients (desiccated coconut,icing sugar,ground almonds,发酵粉，盐和柠檬皮）。

·将蛋黄与蛋清分开，并将蛋清放入一个大碗中。橄榄油，orange blossom water and vanilla extract and stir with a fork until smooth. Use an electric whisk to beat the egg whites until stiff.

·倒蛋黄，orange blossom water and olive oil mixture in the dry ingredients mixture and mix well until all the dry ingredients are wet.They won't be very moist,在这个阶段，你的通心粉混合物看起来像面包屑。

·使用大金属勺（或手），to gently and slowly insert the stiffed egg whites into the macaroon mixture.

·在烤盘上放上烤纸。Using your hands shape the macaroons in the desired shape and size.I made small pyramids.

• Place in the oven and bake for 17 to 20 min,until the macaroons have slightly cracked and are golden.在从烤纸上取出通心粉之前先冷却一下。

·用融化的巧克力装饰，干果和柑橘皮。