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