Chocolate Macroons

Ingredients

  • 2 1⁄2 C desiccated coconut

  • 1⁄2 C raw cacao powder

  • 1⁄2 C almond milk (I used almond but you could use another milk)

  • 1⁄2 C rice malt syrup

  • 1⁄2 tsp cinnamon

  • 1⁄2 tsp vanilla essence

  • 2 egg whites

  • Raspberry powder to sprinkle (optional)

Directions

Preheat oven to 180 degrees. Line a baking tray with baking paper.

Mix together coconut, cacao, almond milk, rice malt syrup, cinnamon and vanilla. Separate whites of two eggs, then with an electric beater whisk to a peak, then gently stir into the macaroon mixture.

Shape mixture into balls with your hands. Place evenly onto the tray. Mixture should make 12-14 large or 20 small macaroons.. Bake in oven for 25 minutes, then let cool on a tray. Sprinkle with raspberry powder over the top if desired.

Macaroons will keep in an air tight container for up to a week.

Yum!
Sarah X

TreatsSarah Martelli