Banana Coconut Macaroons

Banana Coconut Macaroons 2

I am coco-loco for coconut! Seriously, I think it may be a bit of a problem. I put coconut on cereal, in muffins, cookies, savory dishes…I really love it! I’ve been wanting to make a macaroon for some time now and I think know I have a winner! These cookies have just the right texture and flavor (I only made several batches trying to get these right!) I think they are a cross between a pure coconut macaroon and an almond cookie. Now, you don’t have to add the chocolate drizzle, but I highly recommend it. I mean c’mon…it’s chocolate and only adds another layer of decadent flavor to these cookies! I really LOVE the flavor of these little babies! I know you’re gonna love these too! Hooray for cookies and hooray for coconut!

Banana Coconut Macaroons 3

Banana Coconut Macaroons 4

Wet Ingredients:
1 medium ripe banana, mashed

1/3 cup melted coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon organic almond flavoring

Dry Ingredients:
1 cup hazelnut meal/flour

1/4 cup coconut flour

3/4 cup unsweetened shredded coconut

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Chocolate Drizzle – 1/2 cup Enjoy Life Megachunks

In a medium-sized mixing bowl whisk together the wet ingredients. Add the dry ingredients and mix together using a fork. Form dough into ball and refrigerate for 30 to 60 minutes. Preheat oven to 350 degrees. Form dough into small balls (about 15) and place onto a parchment-lined cookie sheet. Flatten each cookie ball a little with the palm of your hand. Bake for about 15 minutes. Cookies will be soft straight out of the oven but will firm up once completely cool. Place them onto a wire rack to cool.  Place the Megachunks into a small glass bowl and place over a small saucepan of water. Heat the water until the chocolate starts to melt. Continue to stir the chocolate until it is all melted. Dip the bottoms of the cookies into the chocolate and place on a parchment-lined baking sheet. Drizzle the rest of the chocolate over the tops of the cookies. Place in the refrigerator to allow the chocolate to cool and become firm. (Adapted slightly from Recipe Source: The Whole Life Nutrition Kitchen)

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