Chocolate Macaroons

Chocolate Macaroons

 Ingredients

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)

small pinch of fine grain sea salt, to taste

add dried cherries or other dried fruits and a dash of mint extract if you choose.

Instructions

  • In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
  • Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
  • Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.
  • Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Linda Murphy

Linda Murphy

Linda is a Registered Holistic Nutritionist. She teaches her clients easy ways to incorporate an anti-inflammatory diet in a busy lifestyle. She is an avid cook and loves to teach her clients easy and healthy ways to prepare everyday meals.
On Key

Related Posts

Coconut Lemon pudding

1/2 cup coconut sugar 3 tbsp oat flour 1 tbsp lemon zest 1 can full fat coconut milk 1/2 sugar free soy milk 3 large egg yolks 2 tbsp butter

Date squares

Date Squares INGREDIENTS Top of Form Filling 2 1/2 cups (625 ml) Medjool dates, pitted and chopped (lightly packed) 1 cup (250 ml) water 2 tablespoons (30 ml) lemon juice

Shortbread cookies

Shortbread cookies INGREDIENTS ½ cup butter or  coconut oil, softened, or combo of both ⅓ cup maple syrup 2 ¼ cups gluten-free flour blend {or make your own by combining: 1