I thought I’d just leave this here for your enjoyment 😌
An oldie but a goldie, I LOVE coconut macaroons and when they’re suitable for breakfast… even better!
What can I say? It’s the European in me that love a cookie or pastry for breakfast 🤌🏻 ✨chefs kiss ✨
Who else is down for ‘dessert’ for breakfast? Ironically I don’t crave sweet things after dinner! Just in the morning 😅
I showed you a version of these a few months ago but with peppermint but if that’s not your thing, here’s a mint-free version of these delights 🌱❌
✨2 cups almond flour
✨1 1/2 cups desiccated coconut
✨1/2 cup maple syrup
✨1/4 cup coconut oil
✨1/2 tsp vanilla paste
✨1/2 bag of vegan, gluten free chocolate chips
Preheat oven to 160C. Mix all ingredients together. Using a ice scream scooper place the dough in scoops on a lined baking tray. Bake for 15 minutes before turning the tray and baking for another 15 minutes. Allow to cool fully while you melt the chocolate. Dip the bottom of the macaroon & drizzle!