I came across this recipe for Passionfruit & Coconut Macaroons on Green Kitchen Stories and it’s just too delicious not to share.
Depending on your preference and the sweetness of the passion fruits you might want adjust the honey accordingly before baking. We find this ratio to be just perfect for us. Vegans that don’t want to use honey can of course use one of the other sweeteners listed. We have tried this recipe with different versions of sweeteners and they all turn out good.
- 2 tbsp cold-pressed coconut oil (or just extra coconut milk)
- 1/2 cup full-fat coconut milk
- 1/3 cup raw honey (or yacon syrup or maple)
- 1/2 vanilla pod, seeds scraped or 1/2 tsp ground vanilla powder
- 2 cups desiccated coconut, unsweetened
- 3 tbsp almond meal/flour (or other flour if nut allergic)
- 1/3 tsp sea salt
- 3 passion fruits
- 1 lime, juice
- 50 g / 2 oz dark 70% chocolate, for drizzling (optional)
Preheat your oven to 350°F / 180°C. Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer. Add the desiccated coconut, almond flour and salt, stir and let it all come together into a sticky mess. Remove the pan from the heat, add passionfruit and lime juice and give it a good stir.
Line a baking sheet with parchment paper. Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom. Place them on the baking paper and bake for about 12 minutes in the oven.
Let cool slightly before serving or start making the chocolate drizzle: Pop them in the fridge while melting the chocolate in a water bath. Take out the tray form the fridge, dip a teaspoon in the melted chocolate and drizzle back and forth over the macaroons. Repeat until you are happy with the amount of chocolate.
Store in fridge, lasts for at least 5 days but will probably be gone within 24 hours.