Coconut & Chocolate Macaroons  LoadingAdd to Favourites list

Orange List 16 servings

Nutrition

141 Kcal
11g Fat
11g Carbs
8g Net Carbs
8g Sugars
2g Protein

Coconut & Chocolate Macaroons

Everyone seems to be hooked on these macaroons!

It can be made with only three ingredients if you want them plain. It is such an easy dairy-free, grain-free, gluten-free treats recipe to make – and addictive!

It is a perfect treat for an Anti-inflammatory and gut health-focused lifestyle.

We hope you enjoy them too!

Ingredients

  • 200g or 2 cups of desiccated/shredded coconut
  • 1/3 cup or 80g of coconut sugar
  • 2 egg whites
  • 1 tsp of vanilla extract (optional)
  • 3.5oz or 100g of dark chocolate (optional)

Directions

  1. Preheat your oven at 300 F / 150 C (fan oven).

  2. In a large bowl, place the shredded coconut, coconut sugar, egg whites and vanilla extract. Mix with a wooden spoon until the ingredients are really well combined.

  3. Line a baking tray with a sheet of baking paper. Scoop out a good tablespoon of the mixture and form a ball by pressing the mixture in the palm of your hands. Do not roll the mix into balls but make sure to press it well. Once you have a ball, place it on the tray.

  4. Repeat, making sure the balls are of similar size so the cooking time is even. The mixture should yield between 13 and 16 balls.

  5. Bake in the oven for 13 to 15 minutes, or until golden. Take them out of the oven and leave them to cool, while you prepare the chocolate topping.

  6. Melt the chocolate in a bowl over boiling water – make sure the bowl is above the water and does not touch it. Once melted, dip each ball in the chocolate and place back on the tray. Use a spoon to decorate the top of the balls by drizzling the remaining melted chocolate.

  7. Make sure the balls are completely cooled down and the chocolate set before eating them or they might fall apart.Enjoy!

Storage Tips

Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Explore More Recipes

Chicken, Avocado & Strawberry Salad

10 mins

Artichoke With Vinaigrette

45 mins

Coconut and Mixed Seeds Chia Pudding

4 Hr
LoadingAdd to Favourites list

Slow Cooker: Tomato & Mushroom Oxtail Stew

8 Hr