I have always loved anything with coconut, but add chocolate and my love affair turns into a full blown obsession. This week’s coconut macaroon recipe is definitely a homerun in the decadent dessert department. I was never really a big fan of traditional macaroons filled with butter and oil, but once we figured out how to create a healthier version, my taste buds did a happy dance!
http://youtu.be/xRZQyp-w7xg&w=640&h=480
I hope you enjoy this tropical treat as much as I do… This is the perfect dessert to serve when guests come for dinner… I promise they will think you slaved over this incredible, simple 3 ingredient recipe… Just one tip… Don’t leave the kitchen for a moment when these beauties are in the oven… Coconut has a nasty habit of burning faster than a New York minute……
12 ounces shredded, unsweetened dry coconut
2 TBS organic soy milk
⅔ cup brown rice syrup
Preheat oven to 350 degrees. In a bowl, combine the soy milk and coconut. Add the rice syrup and mix with a wooden spoon. Form triangles of 1/3 ounce each, or use a small ice cream scoop. Bake on a waxed-paper lined baking sheet for 12 to 15 minutes. Allow the macaroons to cool before removing from baking sheet. May serve with chocolate sauce made from unsweetened cocoa powder & agave nectar.
I can’t wait to receive your feedback after trying this menu-worthy dessert! I love when I see comments from my kitchen beauties!
Beautiful healthy hugs,
Vanessa
