These coconut macaroons always satisfy my sweet tooth. They are so easy to make, and absolutely delicious warm.
200g of Shredded Coconut
1 pkt of Vanilla Sugar (Europe) (10g if using homemade) or Vanilla Essence
1/2 Cup of Sugar
1 tablespoon of Coconut Flour
4 Egg Whites
1 tablespoon of Coconut Oil
High quality dark chocolate for the drizzle
Mix these ingredients together very well and form into small sized cookies with your hands.
Bake at 160 degrees Celsius (320 degrees Fahrenheit) for roughly 20 minutes, or until golden brown all over
Let cool to room temperature. Melt some chocolate in a bain-marie and drizzle over the macaroons with a spoon. This can be placed in the fridge so the chocolate ‘sets’. Macaroons are best enjoyed warm or at room temperature, so the coconut is moist and smooth.
Enjoy these (relatively) healthy treats! Gluten Free and packed with Coconut-Love.
Coconut and Coconut flour is gluten free, high in protein and very rich in fiber. There are also many benefits to cooking with coconut oil & for this recipe, it adds that little necessary moisture to allow the coconut to stick together!