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PINK PITAYA COCONUT MACAROONS

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5 from 1 review

Total Time: 1 hour
Yield: 10 macaroons 1x

Print Recipe

Ingredients

Units Scale

1 1/4 cup desiccated coconut unsweetened
1/4 cup ground almonds
3 tbsp coconut oil melted
1/4 cup pure maple syrup
1 tbsp pitaya powder
50 g dark choc melted

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Instructions

Blend all ingredients (apart from the dark chocolate) into a blender for about 3 minutes or until you get a sticky mixture.
Use a 1tbsp measuring spoon to shape into even sized macaroons.
Arrange macaroons on a tray lined with parchment paper.
Freeze for 30-40 mins.
Melt dark choc.
Dip the bottom of the macaroons into the dark chocolate and place on a tray lined with parchment paper.
Drizzle remaining dark chocolate
Freeze for 15-20 mins, or until chocolate has set.