Dessert
Banting Lamingtons
Method
Grease and line a small 15 cm x 15 cm baking tin.
Prepare Big Green Egg for indirect cooking (convEGGtor placed in the “legs up” position on top of the fire ring with the stainless steel grid on top thereof) at 180°C.
Cream butter, xylitol and vanilla until pale and fluffy. Add egg yolks and beat well.
Add coconut milk, salt, coconut flour and baking powder and mix well.
Whisk egg whites and fold through mixture.
Bake for 35 – 45 minutes until an inserted skewer comes out clean. Cool on rack and cut into 12 – 16 small squares indirect baking.
Melt chocolate and whisk through coconut milk until smooth.
Dunk squares in chocolate sauce and roll in coconut.
Place on a rack to set and serve.
