Reposted From @panaceas_pantry Raspberry + Coconut Macarons,

reposted from panaceas pantry raspberry + coconut macarons display image  861145ba
reposted from panaceas pantry raspberry + coconut macarons display image 861145ba

Reposted from @panaceas_pantry Raspberry + coconut macarons, dipped into dark chocolate. 7 ingredients. Grain free. .
I made these a while ago- they’re so easy, require no equipment (expect a bowl and saucepan), and you can sub for whatever berries you prefer x
.
2 cups shredded coconut
1/3 cup pure maple syrup
2 Tbsp almond meal*
1/8 tsp salt
1/3 cup raspberries
2/3 cup coconut milk
3 tsp freeze dried berry powder
70g chocolate .
.
Method.
1. Preheat oven to 180C. Line a tray with baking paper and set aside.
2. Add all ingredients to a heavy based saucepan. Oven low heat, cook until thickened (about 4 mins), stirring throughout.
3. Use a cookie scoop to portion mixture into little mounds onto the prepared tray. I use an old school scoop, which makes 9 cookies. Bake for 15 mins, then remove and allow to cool completely.
4. Melt chocolate in a heat proof bowl over a pot of just simmering water. Use a fork to dip each macaron into the chocolate, immersing just the base, then set on the tray once more. * I use activated almond meal, but you can use blanched almond meal if you prefer.
** Best eaten the day they’re made, how everything, they will keep for 3-4 days if kept in an airtight container in the fridge. – #regrann
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