Thursday, 7 July 2016

Ombar chocolate & coconut macaroons

I'm going through a bit of a coconut/chocolate obsession at the moment. I mainly blame those Pret bites. I also happened to have a ton of desiccated coconut and was bored of it clogging up my cupboard, so I decided to whip up these coconutty treats. I was originally going to just leave them plain, but when Ombar sent me some of their incredible raw, vegan friendly chocolate bars I knew that being dipped in chocolate would make these even better. 

250g desiccated coconut
6 tbsp liquid sweetner (I used maple syrup)
1 can of full fat coconut milk
4 tbsp coconut flour
2 tsp vanilla essence

Preheat the oven to 170c.

Get a large flat-bottomed pan, add all of the ingredients and cook on a low heat. You want all of the liquid to cook off and for the mixture to be kind of sticking together. Once the mixture has reached this consistency, scoop it out onto a lined baking tray. I used a tbsp measure to form the domes, which worked pretty well. Make sure to leave a little space in between each macaroon. Bake for around 10-15 minutes, keep a close eye on them, you can tell when they're done as they start going golden around the edges. Take them out of the oven, leave to cool completely. Once totally set, melt your dark chocolate (I went for Ombar coconut 60%) in a bain-marie, dip/ drizzle the macaroons, put in the fridge to set, and enjoy! 


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