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PINK PITAYA COCONUT MACAROONS
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 10 macaroons 1x
- Category: Dessert
- Cuisine: American
Units
Scale
Ingredients
- 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
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.
Notes
Store in an air tight container in the fridge.
