Coconut Macaroon

  • 20 persons
  • 55 min
Rice With Coconut


  • 250 ml Provamel Rice Coconut
  • 2 tbsp agave syrup
  • 2 tbsp raw & organic peanut butter
  • 2 tbsp coconut oil, melted
  • 250 g shredded coconut
  • 3 tbsp coconut flour (or almond flour)
  • 30 g vegan chocolate

55 min

  1. Preheat the oven at 180°C. Line a baking sheet with parchment paper.
  2. In a bowl, combine the wet ingredients using a whisk. Stir well until combined. Add the shredded coconut and coconut flour and mix.
  3. Use your hands or an ice scoop to make small cookies (press them firmly into a ball shape). Place them on the parchment paper and bake in the oven for 20-25 minutes. Let them cool for 15 minutes.
  4. In the meanwhile melt the chocolate (in microwave or au-bain-marie). Drizzle some chocolate on top. Place them in the fridge for 5 min, to allow chocolate to firm up. Dig in!

trust your food

Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody.  Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.