nutmeg-spiced macaroons
https://calgaryavansino.com/recipes/nutmeg-spiced-macaroons/
Ingredients
- 145g unsweetened shredded coconut
- 40g coconut oil, softened
- 1 tbsp cacao powder
- 1 tbsp unsweetened peanut butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp flax seeds
- 2 tsp ground nutmeg
- 1 tsp cinnamon
- a pinch of ground clove, optional
- 1 and 1/2 cups unsweetened shredded coconut
- 1/4 cup coconut oil, softened
- 1 tbsp cacao powder
- 1 tbsp unsweetened peanut butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp flax seeds
- 2 tsp ground nutmeg
- 1 tsp cinnamon
- a pinch of ground clove, optional
Share This!
Print This!
Nothing says winter is coming quite like the smells of nutmeg wafting through the house – but I promise you these macaroons are great to make year-round, super quick to whip up and are even quicker to disappear!
Throw all the ingredients together in a mixing bowl and mix well – it is easiest to do this with your hands. Roll the mixture into small balls and pop each one on to a baking tray covered in parchment paper. Cool the macaroons in the fridge for a couple of hours, and then they’re ready to eat.
Store in the fridge so that they retain their shape. If you fancy making two batches, my dark cacao macaroons are equally delicious.
