https://calgaryavansino.com/recipes/dark-cacao-macaroons/
Ingredients
- 110g shredded non-sweetened coconut
- 40g coconut oil, softened
- 3 tbsp cacao powder (plus extra 1-2 tbsp for dusting)
- 3 tbsp maple syrup
- 1/2 tsp vanilla essence
- 1 tbsp flax seeds
- 1/4 tsp bee pollen (optional, if you have it)
- 1 cup shredded non-sweetened coconut
- 1/4 cup coconut oil, softened
- 3 tbsp cacao powder (plus extra 1-2 tbsp for dusting)
- 3 tbsp maple syrup
- 1/2 tsp vanilla essence
- 1 tbsp flax seeds
- 1/4 tsp bee pollen (optional, if you have it)
I can’t take full credit for this recipe – my friend Whitney made them for me once and I had to have the recipe immediately. My whole household was obsessed. I then added flax seeds for a little extra fibre. They’re the perfect bite-size treat for guests after dinner, kids after school or for you anytime.
Ridiculously easy! Throw all the ingredients together in a mixing bowl and mix together thoroughly. Then use your hands to roll into balls and cool in the fridge for 1-2 hours. If you want to dust the outside of the macaroons with cacao powder, just take them out after they’ve been cooling in the fridge for 30 minutes, roll the macaroons in the powder until they are evenly coated, and then return to the fridge to set.
Store in the fridge so they retain their shape and enjoy.
