3/4 cup crunchy peanut butter
1/3 cup coconut oil, melted
1/3 cup maple syrup
1/2 cup vegan white chocolate, melted
2 cups desiccated coconut
Line a baking tray with parchment paper and set aside.
In a large mixing bowl, add peanut butter, melted coconut oil, maple syrup and mix until well combined.
Melt chocolate over a double boiler then stir through the peanut butter mixture.
Gradually add in desiccated coconut, mixing well after each addition.
Take 1-2 tablespoons of mixture and make rounds on the prepared baking tray.
Repeat with remaining mixture.
Place the baking tray in the freezer for 30 minutes or until the macaroons are set. Or set in the refrigerator for 30 min - 1 hour.
Notes:
Keep macaroons in an airtight container, refrigerated, for 1 - 2 weeks.
Macaroons will soften at room temperature so keep refrigerated.
Prep Time: 10 mins
Yield: 12-15 macaroons
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