With this flavour combination, there are cupcakes, popsicles, smoothies, cheesecakes, ice creams, cakes, the list goes on! Not to mention many savoury recipes as well, like this soup or even this cauliflower rice.
Some of you may be familiar with the song Coconut by Harry Nilsson. It is not the type of music I listen to and is rather old (1971), but I brought it up because it has to do with today's recipe. Although people have different takes on the meaning of the lyrics, what I understand is that a girl puts a lime in a coconut and drinks em both up (props to you if you sang that!) and gets a belly ache. She then calls the doctor who tells her to put the lime in the coconut and drink em both up to cure her bellyache and the song keeps repeating and repeating until it's stuck in your head. The end.
Okay, what I was trying to get at was that these DELICIOUS macaroons will not give you a bellyache because they are grain free and dairy free. Unless, that is, you eat too many...heheh. Trust me, you might have to hide these from yourself to stop eating more and more of these morsels of deliciousness.
Unlike the song, there is a third ingredient that transforms this combo into a trio of delicious flavours. Say hello to chocolate! Everything's better with chocolate, am I right?
Adapted from The Iron You
- 2 tbsp coconut palm sugar
- 1.5 large egg whites (3 tbsp liquid egg whites from carton)
- 1 1/4 cups shredded coconut
- 1/4 cup almond flour
- 3/4 teaspoon honey
- Zest of 2 limes
- Chocolate chips
- In a large bowl, combine all the ingredients. Mix until well combined.
- Place bowl in the refrigerator for 1 hour.
- Preheat oven to 340°F and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
- Press the coconut mixture into 1/2 tablespoon sized semi circles and place them on the baking sheet.
- Bake in the oven for 10 minutes, until golden at the edges.
- Let cool completely.
- Place desired amount of chocolate chips in a microwave safe bowl.
- Microwave until melted for 30 seconds at a time, stirring in between.
- Pour the melted chocolate into the corner of a ziploc bag. Cut a small tip off and drizzle the chocolate on the macaroons.
- Store macaroons in refrigerator.
Makes 15 macaroons
This, and other cool real food recipes are found on Real Food Forager's Fat Tuesday Forager Festival!