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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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!
