Coconut macaroons are one of my favourite naughty little bites, but I rarely have them due to the high sugar content and other added nasty ingredients. My coconut macaroon recipe was a miraculous success after only one attempt of mixing a few healthy coconut ingredients together. This recipe is also vegan by chance, as the day I craved a healthy macaroon was the day I happened to have no eggs in, so I experimented grinding chia seeds for their water absorbing gloopy properties, and it worked like wonders!
So now I have a very healthy vegan low carbohydrate coconut macaroon recipe full of omega-3 fatty acids from chia seeds and almonds which is great for glowing skin and good mood. Also, the endless list of health benefits from coconut makes this treat a truly healthy snack. Not only does coconut have heart beneficial properties, it is also great for weight loss as it can help to reduce appetite and increase the speed at which your body burns up calories.
Ingredients (serves 6):
- 100g dessicated coconut (unsweetened)
- 20g (2 heaped tbsp.) ground almonds
- 50g (3 tbsp.) xylitol
- 12g (1 tbsp.) white chia seeds (they come as white or black)
- 120g (4 heaped tbsp.) coconut cream
- 80g 85% chocolate (Green and Blacks and Lindt are my favourites for good taste)
- 20g (2 heaped tbsp.) almond flakes
1. Preheat the oven to 160 deg C, and prepare an oven tray with grease proof paper. I recommend using this temperature, as chia seeds and almonds are not heat stable above 180 deg C, so the healthy omega-3 fats can be ruined if heated too high.
2. In a large bowl, mix together the dessicated coconut, ground almonds and xylitol. Xylitol is a natuaral sweetener occuring in many fruits and vegetables. Shop bought xylitol is often derived from birch trees and is as sweet as normal sugar, but with 1/3 of the calories, and it is actually good for your teeth! Double check that the xylitol you buy is 100% xylitol, as some brands add in refined sugar with the xylitol.
3. Grind the chia seeds (in a spice / coffee grinder) for a few seconds. Mix the dry ground chia seeds into the coconut cream, add 6 tsp. water, and stir well.
4. Mix the dry ingredients with the wet coconut cream mix and stir well. Use the back of a metal spoon to press down and thoroughly mix the ingredients if lumps form. After a couple of minutes, the chia seeds will begin to absorb the moisture, and the mixture should become stiff.
5. Divide the mixture into 6 even portions, and use your hands to form the mix into dome shapes.
6. Place the dome shaped macaroons onto the grease proof paper, on the baking tray and bake in the oven at 160 deg C for 30 minutes.
7. Once the macaroons are baked, take them out the oven and leave on a rack to cool for at least 20 minutes.
8. While the macaroons are cooling, add the chocolate (broken into small pieces) into a tall bowl, and add the bowl to a pan of simmering water. Make sure that the water level is below the top of the bowl, as you do not want any water getting in. Once the chocolate is melted, take it off the heat for 5 minutes to let it cool slightly (for a thicker chocolate consistency).
9. Prepare a plate covered with the flaked almonds.
10. Pour the melted chocolate onto a small plate, and use 2 spoons to pick up the macaroons, dip them into the chocolate, and then place onto the almond flakes. Repeat this for all of the macaroons.
11. Use the remaining chocolate to pour over the top of the macaroons in any pattern you wish.
12. Leave the plate of macaroons to set it the fridge for an hour.
Tuck into these little delights when they have set in the fridge, and try to resist a second and a third… or don’t resist 🙂 !