Coconut and pumpkin macaroons
These macaroons are a healthier version of the traditional coconut macaroon recipes, By adding pumpkin and using natural ingredients you can turn them into a sugar free nutritious treat instead of feeling guilty afterwards!
Ingredients (makes 8 macaroons)
50g shredded unsweetened coconut
500g of fresh pumpkin pulp (cooked in the oven for at least 90 minutes, peeled and deseeded) mashed well
150g bitter chocolate no sugar
3 tablespoons organic honey
30g ground almonds or ground macadamia nuts
100ml unsweetened coconut milk
a teaspoon of cinnamon powder
1/2 teaspoon nutmeg powder
1 tablespoon coconut oil
4 eggs whites
Add the coconut milk to the pumpkin pulp and cook on the stove for 60 minutes, until liquid from the pulp has evaporated. Add the honey, ground nuts, cinnamon, and nutmeg and stir another 10 minutes until well blended. Put the mixture in the fridge to cool.
Beat the eggs whites until they form stiff peaks. Slowly fold in the coconut and pumpkin mixture until evenly mixed and separate the mixture into 8 macaroons. Place on a non stick pan and cook in the oven on low heat for 30-40 minutes, until firm and lightly brown.
Leave the macaroons to cool in the fridge.
Melt the chocolate together with the coconut oil in a a glass bowl over boiling water. Make sure the chocolate does not have contact with the water or steam as it needs to remain dry. Once melted dip one side of the macaroons in the chocolate and place them chocolate side face up in the freezer to dry for 10 minutes. Once ready store the macaroons in the fridge and then enjoy your guiltless pleasure!
Ingredients (makes 8 macaroons)
50g shredded unsweetened coconut
500g of fresh pumpkin pulp (cooked in the oven for at least 90 minutes, peeled and deseeded) mashed well
150g bitter chocolate no sugar
3 tablespoons organic honey
30g ground almonds or ground macadamia nuts
100ml unsweetened coconut milk
a teaspoon of cinnamon powder
1/2 teaspoon nutmeg powder
1 tablespoon coconut oil
4 eggs whites
Add the coconut milk to the pumpkin pulp and cook on the stove for 60 minutes, until liquid from the pulp has evaporated. Add the honey, ground nuts, cinnamon, and nutmeg and stir another 10 minutes until well blended. Put the mixture in the fridge to cool.
Beat the eggs whites until they form stiff peaks. Slowly fold in the coconut and pumpkin mixture until evenly mixed and separate the mixture into 8 macaroons. Place on a non stick pan and cook in the oven on low heat for 30-40 minutes, until firm and lightly brown.
Leave the macaroons to cool in the fridge.
Melt the chocolate together with the coconut oil in a a glass bowl over boiling water. Make sure the chocolate does not have contact with the water or steam as it needs to remain dry. Once melted dip one side of the macaroons in the chocolate and place them chocolate side face up in the freezer to dry for 10 minutes. Once ready store the macaroons in the fridge and then enjoy your guiltless pleasure!