Aside from dark chocolate, my favorite sweet snack is actually macaroons. I’m a huge fan of coconut and love that there are so many different recipes – chewy, sugary, soft, crunchy.  We all know that I can’t be trusted with large amounts of sweets though (that was the whole point of the Healthy Cookie Series), so when I thought about making macaroons I had a plan in mind to keep from over-indulging.

A good friend of mine is starting to eat healthily, so I decided I’d make her dinner one night.  I roasted up some veggies and tofu, which we had over quinoa, and then I got started on dessert: a macaroon recipe Diane from thechiclife that I’ve been eying for weeks now.

At the end of the night, my plan worked! We left all but the macaroons in our tummies with our friends (Ben loved them so much he ate til his tummy hurt).  Lucky for us, I needed to make another batch to photograph.  Before Ben’s macaroon hangover was even over, more pretty little golden-brown domes were sitting on our countertop.  This time, we gave them out to friends and neighbors (precautions for over-indulging).  Everyone loved them, and this recipe is definitely going into the books!  Success!

—

Coconut Macaroons

[Ingredients]

• 2 c finely shredded coconut [not long flakes - I used a brand that is partially defatted]
• 1 1/2 c raw almonds
• 1/3 c maple syrup
• 1/4 c coconut oil [melted]
• 1/4 c brown rice syrup
• 1 tsp vanilla
• 1 tsp almond extract
• 1/4 tsp salt

—

Process almonds in a food processor for 1-2 minutes until it takes on the consistency of almond flour (or use almond meal).

Combine all ingredients in a large bowl and mix until everything is evenly combined.

This is where Diana used a small ice cream scoop (1-inch deep) to scoop the mixture [which would probably be way easier], but since I don’t have one, I used my hands to press handfuls of the dough into 1” balls – you’ll want to make sure they’re tightly packed – and then form them into dome shapes on a non-stick cookie sheet.

Cooking methods:

• Diane’s original recipe calls to be placed in a dehydrater for 8-12 hours, depending on how fast your machine works or how you like the texture of your macaroons.
• I used the oven to bake at 250 degrees for 35 minutes.

Enjoy! Makes 32 perfectly chewy and not-too-sweet macaroons!

Nutrition Facts [one macaroon -using partially defatted coconut flakes]

Calories 96 • Fat 7g • Sodium 20mg • Carbs 7g • Fiber 1.5g • Sugar 3.5g • Protein 2g

—

What’s your favorite sweet snack? How do you keep from over-indulging?

—

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!