These Pitaya Pink Coconut Macaroons are not only beautiful to look at, but they also taste great and are vegan, gluten-free, and oil-free. Because pitaya puree and maple syrup are naturally sweet, these macaroons are a great treat for any event.
Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup pitaya puree. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.
Instructions: Warm the oven up to 325F 160C. Shredded coconut, almond flour, pitaya puree, maple syrup, vanilla extract, and a pinch of salt should all be mixed together in a bowl. Mix well until everything is well mixed. Put parchment paper on the bottom of a baking sheet. Scoop out the dough with a small cookie scoop or spoon and shape it into small macaroons. Cover the baking sheet with foil and put them on it. Put the macaroons in an oven that has already been heated for 15 to 18 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool down completely before you serve it. Have fun with these bright pink coconut macaroons!
Prep Time: 15 minutes
Cook Time: 18 minutes
Porcelain City
