#macarroons

These babies are a real bliss! Perfect for having as a weekend treat with tea

Plus made with superfood Matcha (awesome anti-oxidant properties) and tumeric (incredible anti-inflammatory) representing the bright colours of the Brazilian flag!

Brazilian Bliss Macaroons

Ingredients

3 cups (240 g) unsweetened shredded coconut

½ to 1 tsp. ground turmeric or the same amount of Matcha powder for the green version

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

Pinch black pepper

Pinch ground cardamom

2 Tbsp. maple syrup

1 Tbsp. coconut oil ( I used Protein World)

1/2 tsp. pure vanilla extract

Pinch sea salt

Chocolate shell

3 bars of Ombar Chocolates ( I used raw coconut flavour)

1 Tbsp. coconut oil  ( I used Protein World)

Directions

Line a baking sheet with parchment paper and set aside. Add shredded coconut, turmeric, cinnamon, ginger, black pepper, and cardamom to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough.

Add maple syrup, coconut oil, vanilla, and sea salt. Mix again until well incorporated. Taste and adjust flavor as needed

Using a tablespoon, scoop out 1 Tbsp. amounts and firmly pack with fingers. Then push a finger on down the edge of the Tablespoon to scoop it out of the tablespoon, leaving a half-moon shape. 

Reform into a small disc if it loses shape.

Lay bites down on parchment-lined baking sheet. Continue until all coconut is used - about 20 bites. Then transfer to refrigerator or freezer to chill.

In the meantime, melt chocolate and coconut oil over a double boiler.

Use spoon to drizzle chocolate over the top of each macaroon, then pop in refrigerator or freezer to set for 5 minutes.

Let set at room temperature until chocolate is hardened (or to speed setting, pop back in refrigerator or freezer). Peel away from parchment and transfer to serving platter. 

These babies are a real bliss! Perfect for having as a weekend treat with tea

Plus made with superfood Matcha (awesome anti-oxidant properties) and tumeric (incredible anti-inflammatory) representing the bright colours of the Brazilian flag!

Brazilian Bliss Macaroons

Ingredients

3 cups (240 g) unsweetened shredded coconut

½ to 1 tsp. ground turmeric or the same amount of Matcha powder for the green version

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

Pinch black pepper

Pinch ground cardamom

2 Tbsp. maple syrup

1 Tbsp. coconut oil ( I used Protein World)

1/2 tsp. pure vanilla extract

Pinch sea salt

Chocolate shell

3 bars of Ombar Chocolates ( I used raw coconut)

1 Tbsp. coconut oil  ( I used Protein World)

Directions

Line a baking sheet with parchment paper and set aside. Add shredded coconut, turmeric, cinnamon, ginger, black pepper, and cardamom to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough.

Add maple syrup, coconut oil, vanilla, and sea salt. Mix again until well incorporated. Taste and adjust flavor as needed

Using a tablespoon, scoop out 1 Tbsp. amounts and firmly pack with fingers. Then push a finger on down the edge of the Tablespoon to scoop it out of the tablespoon, leaving a half-moon shape. 

Reform into a small disc if it loses shape.

Lay bites down on parchment-lined baking sheet. Continue until all coconut is used - about 20 bites. Then transfer to refrigerator or freezer to chill.

In the meantime, melt chocolate and coconut oil over a double boiler.

Use spoon to drizzle chocolate over the top of each macaroon, then pop in refrigerator or freezer to set for 5 minutes.

Let set at room temperature until chocolate is hardened (or to speed setting, pop back in refrigerator or freezer). Peel away from parchment and transfer to serving platter. 

These babies are a real bliss! Perfect for having as a weekend treat with tea

Plus made with superfood Matcha (awesome anti-oxidant properties) and tumeric (incredible anti-inflammatory) representing the bright colours of the Brazilian flag!

Brazilian Bliss Macaroons

Ingredients

3 cups (240 g) unsweetened shredded coconut

½ to 1 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

Pinch black pepper

Pinch ground cardamom

2 Tbsp. maple syrup

1 Tbsp. coconut oil ( I used Protein World)

1/2 tsp. pure vanilla extract

Pinch sea salt

Chocolate shell

3 bars of Ombar Chocolates ( I used raw coconut)

1 Tbsp. coconut oil  ( I used Protein World)

Directions

Line a baking sheet with parchment paper and set aside. Add shredded coconut, turmeric, cinnamon, ginger, black pepper, and cardamom to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough.

Add maple syrup, coconut oil, vanilla, and sea salt. Mix again until well incorporated. Taste and adjust flavor as needed

Using a tablespoon, scoop out 1 Tbsp. amounts and firmly pack with fingers. Then push a finger on down the edge of the Tablespoon to scoop it out of the tablespoon, leaving a half-moon shape. 

Reform into a small disc if it loses shape.

Lay bites down on parchment-lined baking sheet. Continue until all coconut is used - about 20 bites. Then transfer to refrigerator or freezer to chill.

In the meantime, melt chocolate and coconut oil over a double boiler.

Use spoon to drizzle chocolate over the top of each macaroon, then pop in refrigerator or freezer to set for 5 minutes.

Let set at room temperature until chocolate is hardened (or to speed setting, pop back in refrigerator or freezer). Peel away from parchment and transfer to serving platter.