Chocolate raspberry coconut macaroons with no added sugar

Chocolate raspberry coconut macaroonsWarning – these macaroons are very high in calories due to the large amount of coconut used so they should not be consumed on a regular basis, particularly if you are trying to lose weight. But if you want a rich, coconutty, chocolatey delicious treat with no added sugar then go for it!

I made these tonight and as I was looking online at paleo coconut macaroon recipes trying to come up with my own variation, I noticed that most of the recipes required whisking of the egg whites. This seemed like far too much effort on a Friday night so I just put all the ingredients into my trusty food processor and let it do the work. The most annoying part about making these coconut macaroons was shaping them, which I will admit I did not do a very good job of. This did allow me to eat quite a bit of the raw mixture during the process, however, which I enjoyed as it was tasty. I am sure that an ice cream scoop would have been the way to go, but during our recent move we threw our ice cream scoop away. Instead I scooped out the mixture with a tablespoon and shaped the macaroons with my fingers, which allowed me to eat even more of the raw mixture.

I hate wasting food so I held on to two of the egg yolks to make scrambled eggs in the morning.

Chocolate raspberry coconut macaroons 3

Chocolate raspberry coconut macaroons

Makes approximately 10

Ingredients

2 tablespoons coconut butter or oil (I used homemade coconut butter)

3 egg whites

1 ½ cups desiccated coconut

½ cup cocoa powder

½ cup coconut milk

1 teaspoon vanilla extract

¼ cup stevia

½ teaspoon cinnamon

½ cup frozen raspberries

½ cup shredded coconut

Utensils

Measuring cups and spoons

Food processor

Large flat baking tray (I used a pizza tray)

Baking paper

Coconut macaroons rawMethod

  • Preheat the oven to 160°C. Add the coconut butter and egg whites to a food processor and process until the egg whites are frothy. Add in the desiccated coconut, cocoa powder, coconut milk, vanilla extract, stevia and cinnamon and continue processing until the mixture starts to form a firm ball.
  • Add in the raspberries and shredded coconut and process until these ingredients are mixed in. This creates a chunkier texture.
  • Line a large, flat baking tray, such as a pizza tray, with baking paper. Using a tablespoon scoop out heaped spoonfuls of the coconut macaroon mixture. Remove the mixture from the tablespoon with your fingers (I also used my fingers to shape the macaroons). Bake for 15 minutes at 160°C. Allow the macaroons to cool completely before serving. Store the macaroons in the fridge.Chocolate raspberry coconut macaroons 2

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