Healthy Macaroons

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Getting through a workday without my 11am cereal bar is all but impossible.  No matter what I eat breakfast never fills me up until lunch, I seem to have a crazy fast metabolism (which I am eternally thankful for, imagine what size I’d be if I didn’t!).  Shop bought cereal bars or granola bars are usually my go-to, which is bad, I know, with all their unnecessary sugar and fat, but they are so convenient and tasty – Tracker bars and Nature Valley granola bars being my favourite.  In my defence, every attempt at granola bars has ended in…well, granola, so shop bought it is!

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A couple of weekends ago when on a mega baking kick, I wanted a little respite from all of the butter and sugar, when I found these.  They are truly delicious.  You don’t feel remotely short changed by the wholesome and mostly healthy ingredients.  They are sweet, soft, a little chewy and they definitely feel like a treat, I’ve made two batches since discovering the recipe already!

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They are gluten free and are sort based on a macaroon, with ground almond and desiccated coconut making up the base.  There is a little sugar, to give them some sweetness, and cacao nibs provide the crunch.  Don’t be put off by their healthy properties, give them a try!

They’re so quick to make, hence the two batches within about ten days!

healthy macaroons

Whisk together dry, whisk together wet, and mix.

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Then chill.  Shape in to balls.  Flatten.

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Bake. And enjoy!

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Healthy Macaroons
adapted from Sprouted Kitchen via Minimalist Baker

makes 12

1 1/4 cups ground almonds

1/4 cup cacao nibs

1/2 cup desiccated coconut

1/2 tsp baking powder

1/4 tsp salt

1/3 cup soft brown or muscovado sugar

1 egg

3 tbsp cooled, melted coconut oil/coconut butter

1/2 tsp vanilla extract

In a large bowl whisk together the ground almonds, cacaco nibs, coconut, baking powder, salt and sugar.

In a separate bowl, beat the egg until pale and frothy.  Whisk in the cooled coconut oil or butter and vanilla extract.

Add the egg mixture in to the almond mixture and stir until fully combined.  Cover with cling film, or place in an air tight container, and chill in the fridge for up to an hour.

Before baking, preheat the oven to 180 degrees C and line a baking tray with greaseproof paper.

Roll the mixture into balls about 3 cm in diametre, you should end up with about 12 in total to help you portion them up, and place on to the prepared baking tray.  Flatten macaroons with your hand before putting the tray in to the oven and baking for 10-12 minutes.

Macaroons are done when golden brown and firm at the edges.  Allow to cool on the tray for a couple of minutes before removing to a wire rack to cool.

2 Comments
  • These look delish! I love both Sprouted Kitchen and Minimalist Baker’s blogs so knew these would be a good thing 🙂

    • Thank you! Yeah, they are really tasty so I didn’t really change anything.
      I’m kinda hating on the name I gave them but thats basically why they are!