Coconut & Raspberry Macaroons

INGREDIENTS:

  • 1/2 cup shredded coconut
  • 1 Tbsp melted coconut oil
  • 1 Tbsp maple syrup
  • 1/2 Tsp Pink Pitaya powder (for colour)
  • 40g Seed and Bean Coconut & Raspberry Dark Chocolate

METHOD:

  • Mix the shredded coconut, melted coconut, maple syrup and Pink Pitaya powder.
  • Roll the mixture into balls and freeze for about 40 minutes.
  • Melt the Seed and Bean Coconut and Raspberry chocolate.
  • Once firm, remove the macaroons from the freezer and dip the bottoms  into the melted chocolate, drizzling the remaining chocolate on top of the macaroons.
  • Decorate with freeze-dried raspberries. 

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