Paleo Coconut & Raspberry Macaroons

macaroons2 If you love the flavour combination of coconut and raspberries then you will likely find these delcious macaroons hard to resist.

My Paleo coconut and raspberry macaroons are chewy & seriously delicious! They make a fantastic treat and they are so delicious that you will need a lot of will power to resist eating the whole batch.

 

If you have children – they will almost certainly gobble these up. 

 

If you happen to have leftovers, store them in an airtight container in the fridge.  Enjoy x M

Paleo Coconut & Raspberry Macaroons
 
Coconut & raspberry macaroons.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 1 cup frozen raspberries (*leave in freezer until needed)
  • 2¼ cups shredded coconut (shredded – not desiccated)
  • ½ cup coconut flour
  • ½ cup tapioca flour (arrowroot flour)
  • ¼ teaspoon himalayan pink salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ cup coconut oil
  • ½ cup honey
  • 1 egg
Instructions
  1. Preheat oven to 175 degrees celsius
  2. Melt coconut oil
  3. Mix coconut oil with honey and set aside
  4. Take the raspberries out of the freezer and immediately place on a cutting board.
  5. Dice the raspberries whilst they are still frozen into very small pieces, then place the diced raspberries into a small bowl and place in freezer.
  6. In a separate bowl, mix together coconut flour, shredded coconut, tapioca flour, cinnamon, baking powder and salt.
  7. Add egg and coconut oil mixture to the dry ingredients and mix well with a spoon.
  8. Lastly, remove diced raspberries from freezer and add them to the mixture and stir through until well combined.
  9. Using your hands, form the macaroons and place on a baking tray lined with baking paper. I placed a circle cookie cutter onto the baking tray and placed a large spoon full of mixture inside the circle then used my fingers to press the mixture down – this helped to make a perfectly round macaroon.
  10. Of course, if you don’t have a cookie cutter – no need to worry because they will taste fantastic no matter what shape they are in. Note – for something different you can even roll the mixture into small balls if you wish to have bite sized macaroon balls.
  11. Place the macaroons into the oven and allow to bake for 10 – 12 minutes (until they start to turn golden brown).
  12. Remove from the oven and let them cool! This is very important because if you try removing them whilst they are still warm they will break apart. Once they are cool you can slowly lift them off the baking paper.
  13. Enjoy – if you like the flavour combination of raspberry & coconut you will likely make more than one batch of these.