For a tasty treat when you’re on the go, these healthier coconut macaroons from ‘Healthy Baking’ are perfect! They’re filled with dried cranberries and dipped in dark chocolate to make them even more delicious!
Coconut, Tahini and Cranberry Macaroons Recipe
These are not at all like the dainty, pastel-coloured macaroons one scoffs when trying to feign an air of French sophistication. In fact, they are the opposite: more American in size and form, and not a bit elegant, but no less delicious. They are also far easier and quicker to make, which is never a bad thing.
Makes 14–16 macaroons
- 110g tahini
- 45g dried cranberries
- pinch of sea salt
- zest and juice of ½ unwaxed lemon
- 100ml maple syrup
- 25g white spelt flour or rice flour
- 1 tsp bicarbonate of soda
- 220g desiccated coconut
- 80g dark chocolate, melted
- Preheat the oven to 180°C/160°C fan/Gas mark 4, and line a baking sheet with greaseproof paper. Put all the ingredients except the melted chocolate into a large bowl and mix together until thoroughly combined. The mixture is quite dry, but persevere until everything is mixed together.
- Place 2 tablespoons of mixture into the palm of your hand and compress to form a ball. Lightly flatten into a disc and position on a baking sheet, leaving a 2cm gap in between each macaroon. Bake for 8 minutes, until lightly golden.
- Remove from the oven and leave to cool completely to firm up. Dip the cooled macaroons into the melted chocolate and set aside in a cool spot until the chocolate has set. Keep in an airtight container in the fridge for up to 1 week.
HEALTHY BAKING / Nourishing Breads, Wholesome Cakes, Ancient Grains and Bubbling Ferments, Jordan Bourke, Published by Orion as a hardback & eBook in February 2017