Chocolate Coconut Macaroons

The ingredients for this recipe don’t get more simple. All you actually need is dried unsweetened coconut, very ripe bananas, and vanilla extract. For an added touch you can use cinnamon and chocolate, but these are not required. These went over very well at a recent housewarming party, and could not have been any easier!! 

Use the ratio of 1/2 cup banana/vanilla purée to every 1 cup shredded coconut. I experimented with 3 different levels of shreddedness when it comes to unsweetened dry coconut. Clearly the most finely shredded looks the prettiest, but I actually prefer the taste of the more burnt appearing coarsely chopped coconut macaroons! Something about that texture that was so good! So feel free to experiment in your own! I put some cinnamon on the coarsest shredded ones before baking as well, which may have made them even better! You can enjoy them simply as is, or for an additional treat you can melt some chocolate and either dip or drizzle the macaroons in said chocolate. So easy and so good!!

You need:

Approximately 3 large ripe bananas. I actually blended about 5 but ended up with a surplus of about 1/2 cup at the end.

1Tbs vanilla extract

3 cups unsweetened shredded coconut


Optional: 

Sea salt

Cinnamon

Chocolate bar/chips for melting


Blend bananas and vanilla for a sweet creamy liquid. Mix in with shredded coconut and form into little (ping pong sized) balls. Place on greased cookie sheet. Add sea salt and/or cinnamon to the top if you choose before baking.

Bake at 350F for 15-18min, then let cool before removing from pan.
Once cooled and easily removed from the pan, melt 1 chocolate bar with double boiler or in the microwave (30 seconds at a time, stirring between each). Then dip the bottom of the macaroons in the chocolate and place chocolate side up to cool. Place in freezer to escalate this process. Then serve either chilled or at room temp. Enjoy!



   

    
    
    
    
    
    
    
 

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