Coconut Macaroon

Name: Coconut Macaroon
Total time: 55 min
Yield: 20 persons
Ingredients: 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

20 persons
55 min

55’

Ingredients preparation

Ingredients
20

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

preparation
55 min

Preheat the oven at 180°C. Line a baking sheet with parchment paper.
In a bowl, combine the wet ingredients using a whisk. Stir well until combined. Add the shredded coconut and coconut flour and mix.
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.
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!

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