As far as healthy treats go, these coconut macaroons tick all the boxes. These are made with just a handful of simple ingredients and make for the perfect post-workout snack. As you can probably tell, I’m having a bit of an obsession with coconut lately so I was particularly excited about nailing this recipe.
The maca powder gives them an added nutritional boost and gives the macaroon a subtle nutty flavour, but you can omit the maca powder if you wish. Super satisfying and easy to make – win-win!
- 1.5 cups desiccated coconut (150g)
- 1 cup ground almonds (120g)
- 1/3 cup maple syrup/honey (80ml)
- 1 rounded tablespoon coconut oil, melted
- 1 level tablespoon maca powder (optional)
- 1 teaspoon vanilla essence
- 2 egg whites
- Pinch of salt
- 80g good quality dark chocolate
- Preheat the oven to 180 degrees Celsius (170-175 degrees Celsius if using a fan oven). Line a baking tray with parchment paper.
- Using an electric whisk, whisk your egg whites with a pinch of salt until stiff peaks form. This will take 2-5 minutes.
- In a separate bowl, mix together all of the remaining ingredients (excluding the chocolate) until a sticky mixture starts to form. Gently fold in the egg whites and slowly combine until you get an even consistency.
- Using two tablespoons or an ice cream scoop, create golf ball-sized domes with the batter. Use the spoons to compact the mixture as tightly as possible (or just use your hands!).
- Place on to the prepared baking tray and bake for 12-15 minutes or until the tops are lightly golden. Place the macaroons on a wire tray to cool completely.
- Place some parchment paper on a tray or a large plate. Melt the dark chocolate in bain-marie or in a microwave, stirring intermittently. You can add a teaspoon of coconut oil to the chocolate to create a more liquid consistency.
- Using your fingers, dip the bottom of the domes into the dark chocolate and place onto the parchment paper. Drizzle the remaining melted chocolate over the tops of the macaroons and leave to cool.