Coconut and Raspberry Macaroons with a Dark Chocolate Drizzle |
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Its officially summertime so what better time to rustle up some delicious and healthy macaroons! These are the perfect bite size macaroons to serve as part of a dessert at a barbeque or just to have in the house just in case those 3pm hunger pangs kick and you need something sweet but healthy. I can just imagine serving one of these crumbled over some Greek yoghurt and fruit or with ice-cream as a real refreshing and cooling summer dessert.
This recipe uses only 7 ingredients and is very simple to make. It's pretty much one of those lets throw it all in a bowl and mix kind of recipes.
This recipe uses only 7 ingredients and is very simple to make. It's pretty much one of those lets throw it all in a bowl and mix kind of recipes.
Recipe
Makes 12
1 Cup Desiccated Coconut
1 Cup Ground Almonds
2 Eggs
1/3 Cup Coconut Sugar
1/2 Tsp. Vanilla Essence
1/2 Cup Fresh Raspberries
1/2 Bar 75%+ Dark Chocolate
1 Cup Desiccated Coconut
1 Cup Ground Almonds
2 Eggs
1/3 Cup Coconut Sugar
1/2 Tsp. Vanilla Essence
1/2 Cup Fresh Raspberries
1/2 Bar 75%+ Dark Chocolate
Method
Pre-heat oven to 175 degrees C.
In a bowl mix the eggs until they become stiff. I used a hand-held mixer and it took around 10 minutes for them to become stiff.
Once the eggs are stiff fold in the vanilla followed by each dry ingredient one at a time (not the chocolate).
The mixture should now be like a dough consistency.
Place small spoonful's of the mix onto a baking tray (I used a tablespoon) and pop in the oven for 15-20 minutes.
Once baked leave to cool for 30 minutes.
Once the macaroons are cool break the chocolate into small pieces in a bowl and microwave until melted. It took me 30 seconds.
Drizzle the chocolate over the macaroons and leave to set for 3-4 hours on the side or 20-30 minutes in the fridge.
Aaaaand...EAT!
Enjoy!
Amie xx
In a bowl mix the eggs until they become stiff. I used a hand-held mixer and it took around 10 minutes for them to become stiff.
Once the eggs are stiff fold in the vanilla followed by each dry ingredient one at a time (not the chocolate).
The mixture should now be like a dough consistency.
Place small spoonful's of the mix onto a baking tray (I used a tablespoon) and pop in the oven for 15-20 minutes.
Once baked leave to cool for 30 minutes.
Once the macaroons are cool break the chocolate into small pieces in a bowl and microwave until melted. It took me 30 seconds.
Drizzle the chocolate over the macaroons and leave to set for 3-4 hours on the side or 20-30 minutes in the fridge.
Aaaaand...EAT!
Enjoy!
Amie xx