Little balls of coconut-macadamia-chocolate heaven! Vegan with gluten-free option.
Author:Angela @ Vegangela.com
Prep Time:15 mins
Cook Time:18 mins
Total Time:33 mins
Yield:12-14 1x
Category:Dessert, Snack
Ingredients
Scale
1/3 cup wholewheat (wholemeal) flour (brown rice flour or coconut flour would also work)
2 ½ cups unsweetened desiccated (flaked) coconut
1/2 cup macadamia nuts, chopped
1/2 cup coconut milk
1/3 cup agave nectar
1 small pinch salt
1 teaspoon vanilla extract
100 g (3.5 oz) dark chocolate, melted (optional)
Instructions
Preheat oven to 180°C (350°F) and line a baking tray (pan/sheet) with a silicone mat or parchment paper.
In a large bowl, mix all the macaroon ingredients together – flour, coconut, macadamias, coconut milk, agave, salt and vanilla extract until evenly combined. The mixture will be moist and very slightly sticky.
Using one 5 cm (2 inch) diameter ice-cream scoop, scoop out portions of the dough onto the prepared tray (pan/sheet). Ensure that you pack the scoop tightly, and dip the scoop in cold water between scoops to avoid unnecessary sticking.
Bake in middle of preheated oven for 15-18 minutes or until just lightly browned. Try not to over bake.
Remove from oven and let cool on the baking tray (pan/sheet).
Once cool, drizzle or dip in chocolate and let set. Enjoy!