Coconut macarons

Words Lyndi Cohen // @nude_nutritionist
Images Cath Muscat

Serves 12

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Prep time: 5 minutes

Cooking time: 15-20 minutes

INGREDIENTS

2 ripe bananas

2 cups (130 g) shredded coconut

²⁄3 cup (100 g) chocolate chips

A pinch of salt

METHOD

Preheat the oven to 180°C (350˚F). Line a baking tray with baking paper.

Mash the bananas in a bowl. Add the coconut, chocolate chips and salt and mix well. Scoop out about 1 heaped tablespoon of mixture per macaroon onto the baking tray. Press down lightly with a fork to flatten.

Bake for 15–20 minutes or until golden brown.

TIPS

Play around with the recipe and try adding natural vanilla extract, cacao powder or cinnamon.

• You can also make this recipe into a coconut slice by spreading the mixture firmly onto a baking tray and cutting it into squares once
it has cooled.

• Store in the fridge for up to a week (if they last that long).

• Use vegan-friendly chocolate chips if you are catering for vegans.

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Check our more delicious recipes in Lyndi’s new book The Nude Nutritionist, $35, Murdoch Books.