Coconut macaroons
Servings 6 macaroons
Ingredients
- 100 g desiccated coconut (unsweetened)
- 2 tbsp ground almonds
- 3 tbsp xylitol
- 1 tbsp white chia seeds (they come as white or black)
- 4 tbsp coconut cream
- 80 g 85% dark chocolate
- 2 tbsp almond flakes
Instructions
- Preheat the oven to 160 deg C, and prepare an oven tray with grease proof paper.
- In a large bowl, mix together the desiccated coconut, ground almonds and xylitol.
- 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.
- 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.
- Divide the mixture into 6 even portions, and use your hands to form the mix into dome shapes.
- 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.
- Once the macaroons are baked, take them out the oven and leave on a rack to cool for at least 20 minutes.
- 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).
- Prepare a plate covered with the flaked almonds.
- 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.
- Use the remaining chocolate to pour over the top of the macaroons in any pattern you wish.
- Leave the plate of macaroons to set it the fridge for an hour.