I felt like making myself a treat today and came up with this chocolate macaroon recipe.
It’s super simple – just 4 ingredients, plus one optional addition that I threw in after a brilliant brainwave as I was putting things away.
Chocolate Macaroon Recipe
Prep time:
Makes 16 macaroons
And they taste so good it’s ridiculous.
Coconut oil makes a great base for these macaroons, making them a solid chocolate texture. Although it’s saturated fat, it doesn’t have any cholesterol like animal saturated fats do.
Coconut oil can be helpful for vegans if they’re dealing with low cholesterol, which sounds like it could never be a problem but cholesterol is really important for maintaining healthy hormone levels.
You can use carob powder instead of cocoa if you like, and it’s naturally sweet so you won’t need as much maple syrup but that’ll throw the wet:dry ratio off so just use a bit more coconut oil.
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Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 cup unsweetened coconut
- 1/4 cup ground flax seeds (optional)
Directions
- Mix together the coconut oil, maple syrup and cocoa powder in a bowl until it’s smooth.
- Add the coconut and the flax if you’re using it, then place small balls onto a lined cookie sheet.
- Put it in the fridge and let them sit until they harden. Keep them stored in the fridge, otherwise they tend to melt.
