Coconut Almond Protein Macaroons (Raw or Baked)

Sometimes you just have to have something sweet right?  And there isn’t always a good healthy option around so it helps to be able to make something on your own in a short period of time, or at least batch make treats and keep in the fridge or freezer for when the sweet cravings kick in!

I love basically anything with coconut in it, but I don’t like the heavy use of ingredients and sugars often found in commercially made deserts and sweets. These coconut almond macaroons were a cinch to make while also being full of healthy fats, fibre, and protein.

You can opt to leave out the protein powder, but I liked having a bit extra so it felt like a protein snack vs just a simple desert type option. This way, at least if you ate 2-3 at a time it would keep you full and satiated a bit longer… although they are quite good, 2-3 doesn’t sound like enough.  Those who love coconut will understand, like with the Protein Bounty Bars… amazing!

INGREDIENTS

• 1 1/2 cups dried, unsweetened shredded coconut
• 3/4 cup almond flour
• 1/4 cup plus 2-3 tbsp. raw honey (adjust based on protein powder used)
• 1 scoop (~15g vanilla or plain whey protein isolate or vegan protein powder)
• 1/4 cup coconut oil
• 2 tsp pure vanilla extract
• 1 vanilla bean pod scraped (optional, although highly recommended!)
• Pinch of unrefined sea salt

STEPS

1. In a bowl, combine the almond flour, ,coconut and protein powder.
2. In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended.
3. Add the honey mixture to the dry ingredients and stir until well combined (option to use your hands) making a “dough”
4. Using a rounded “measuring” spoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the ball out gently onto a parchment lined baking sheet and repeat with the rest of the dough.
5. Bake in a 200F oven for 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy.
6. Allow the macaroons to sit for at least 15 minutes before transferring. They will be quite delicate while still warm, but very sturdy once cooled. (chill them in the fridge, they taste even better!).

Note: For raw macaroons, place the balls into the fridge and let chill for at least 1 hour.

Yield ~24 macaroons
Nutritional Facts Per Macaroon:
Calories: 80 | Total Fat: 6 g | Carbohydrates: 6 g | Protein: 1.5 g