I know, I know, macaroons are everywhere right now…”all the rage” if you will, but what about those of us who are trying to eat healthy and clean, huh? We want macaroons too! So, after I decided that I wanted in on this macaroon party, I whipped up a healthy (yes, healthy) version of the classic treat for myself. If you like raspberries, blueberries, and of course-coconut, then I gotcha covered with this simple, tasty recipe.
I don’t know if you’ve ever ventured to try a raw macaroon before, but I’d argue they are just as good as the originals. This recipe requires a total of 5 ingredients, and zero baking (which…score!). I will just throw the disclaimer out there that if you don’t like coconuts A.) you’re missing out and B.) you probably won’t like this recipe, as 3 of the 5 ingredients derive from coconuts. As with anything in cooking, though, there can be swaps made to make these sweet treats cater a little bit more to your taste, so have no fear! Substitutions can be made, and you can take the basis of this recipe to use for creating your own delicious macaroons. Feel free to share with me if you come up with a new twist. This recipe also requires a food processor! They sell them for just under $30.00 at places like Target and Bed Bath and Beyond, and are totally worth the money (I use mine to chop onions a lot to avoid the tears, priceless).
dark baking chocolate
Combine one cup of shredded coconut, 1/2 cup of coconut flour, 1tsp coconut oil and 1 tsp vanilla extract in food processor. If yours is on the smaller side, you may need to divide these amounts in half and make two batches. Blend until the mixture is close to a paste like texture, the food processor typically will stop once the food is sufficiently mixed. If you chose to leave your berries out, this will be your plain coconut macaroon, otherwise, add raspberries or blueberries and blend again. I made 3 separate batches; plain, raspberry and blueberry, but this is where you can have some fun with the flavors.
Once the mixture is finished, scoop it from the food processor and into a bowl before placing it in the freezer for 15 minutes to stiffen. Once hardened, remove from the freezer and form into 1″ round balls, then melt 2 squares of down dark baking chocolate and 1tbsp coconut oil in the microwave to drizzle on top. These macaroons need to be remain chilled, so whichever ones you do not serve right away will need to remain in the freezer or refrigerator.
And that’s it! Super easy and all 3 batches were made in under 30 minutes. This recipe made 6 macaroons of each flavor (18 total) but you can adjust if need be. These are the perfect snack or dessert, and the best part is that they are completely clean and guilt free.
As always, feel free to leave a comment and let me know what you think!