Madeline Shaw's coconut macaroon recipe
Bring a tropical taste to your Coffee Morning with these coconut macaroons. They are sweet and crunchy, but also gluten and dairy free.
Key information
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 8
Recipe difficulty rating: Easy
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the macaroons
200g of desiccated coconut
120g of honey
3 tbsp of almond milk (or other plant milk)
1 vanilla pod
3 tbsp of ground almonds
1 pinch of salt
1 tsp of cinnamon
1 tbsp of chia seeds
For the jam
2 tbsp of chia seeds
200g of raspberries
1 tbsp of honey
How to prepare coconut macaroons
- Preheat the oven to 180ºC.
- Heat the almond milk.
- To make the macaroons place the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a pan on a low heat and whisk well, take it off the heat and fold in the desiccated coconut, ground almonds and milk until fully combined.
- Roll them into balls and place them onto a tray lined with baking paper. Bake in the oven for 10 minutes then let cool.
- To make the jam, whizz the honey and raspberries in a blender, then fold in the chia seeds and let it sit for 15 mins so the chia seeds swell and make it jammy.
- Dip the macaroons in the jam and enjoy!
These coconut macaroons are free of gluten, dairy and refined sugar, making them a perfect mid-morning or afternoon snack!