Coconut Macaroons with Chocolate Ganache Filling Recipe
Super simple and really delicious, these biscuits are also allergy friendly. Eat them on their own, or sandwich them together with some healthy chocolate ganache, as we’ve done here.
Makes: 16 macaroons
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Coconut Macaroons with Chocolate Ganache Filling Recipe
Super simple and really delicious, these biscuits are also allergy friendly. Eat them on their own, or sandwich them together with some healthy chocolate ganache!
Servings
16
Prep time
Cook time
Recipe
Ingredients
- Coconut Macaroons
- 2 cups almond flour, or finely ground almond meal
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, melted
- ¼ cup raw honey
- 1 tbsp vanilla
- 1 tbsp coconut milk
-
- Ganache
- ¼ cup coconut oil (liquefied)
- ¼ cup raw cacao
- ¼ cup raw honey
- 1 tbsp coconut milk
Method
- Preheat oven to 180°C.
- Combine almond flour, baking soda and salt in large bowl.
- In another bowl, whisk together coconut oil, honey, vanilla and coconut milk.
- Add wet ingredients to dry.
- Spoon out tablespoon-sized scoops of mixture and arrange about 6cm apart on a tray lined with baking paper.
- Pop into oven and bake for about 12 mins, careful not to over-bake.
- Remove from oven and cool on wire rack. While biscuits are cooling, make ganache by mixing coconut oil, cacao and honey together in a small bowl. Using hands, mix until there are no lumps, then add coconut milk and combine.
- Spread a layer of ganache over a completely cooled biscuit and top with another biscuit to make a sandwich.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
