Having been in Thailand the last 2 weeks I have had a massive change of heart towards coconuts. I was not the biggest fan of them; their flavor and the hype just wasn’t doing it for me. I mean it is just So LA to be drinking out of a huge coconut while wearing Ray-Bans and TOMS, right? Wrong. Its actually normal and acceptable and has probably been going on for centuries in Thailand (at least the drinking right from a coconut bit). I had some shredded coconut that was screaming to be used so I settled on some vegan, gluten, sugar and flour free macaroons. I added some banana so an even more tropical transcendent experience takes place in your mouth! I don’t think much needs to be said about the chocolate and almond. BRB, my Tuk-Tuk driver is waiting to take me to the beach.
Benefits of Coconut
- Great for immunity– antiviral, anti-fungal and antibacterial. Great to put on pimples too!
- Has antioxidant properties that slow down the aging process. Keeps your skin moisturized and soft
- Metabolism booster- it helps with thyroid function, improv insulin use within the body and can help lower cholesterol
What you need: makes 12 Macaroons
1/2 small banana
1/2 cup xylitol (or sweetener of choice)
1/4 cup vegan milk (I used almond)
1 Tbls maple syrup (honey,agave, brown rice are other options)
1 tsp vanilla extract
pinch of salt
1 1/2 cup shredded coconut
1/3 cup almond meal
For dipping chocolate: Optional
2.5 Tbls coconut oil
3 Tbls raw, unsweetened cocoa powder
Sliced almonds- crushed
Preheat oven to 350F and line a cookie sheet with parchment paper. In a medium bowl mash up the banana then add the sugar, vegan milk, syrup, vanilla extract and salt. Stir to mix well. Mix in the coconut and almond meal. roll 1 inch balls in your hands, place on your lined cookie sheet and slightly flatten. Bake for 10 minuets. Remove for oven and let cool. While macaroons are cooling prepare your chocolate by melting the coconut oil in a small sauce pan over low heat and stir in the cocoa powder. If you want to sweeten (stevia, xylitol) your chocolate add it in now and stir to dissolve. Transfer to a bowl. Lay your crushed almonds to the side on a flat service. Dip your macaroons in the chocolate on one side followed by dipping in the almonds. Lay upside down on the parchment paper. Once all are completed, store in an air tight container for up to 2 weeks. And start to feel a little nutty!