We all love a delicious beauty boosting snack!
Antioxidants from the blueberries and dark chocolate, a boost of collagen and good fats found in coconut means these macaroons might become a regular addition to your beauty routine……..
what you need
1 cup shredded coconut
2 tbsp coconut flour
1/2 cup frozen blueberries, thawed and rinsed
2 tbsp hydrolysed collagen (optional – I used Gelatin Health Soft Skin)
1 cup unsweetened shredded coconut
1 tbsp raw honey (you can use maple syrup or rice malt syrup also)
2 tbsp coconut milk
pinch of sea salt
1 egg white
1/2 cup dark raw chocolate, broken into small pieces
1/2 teaspoon coconut oil
what to do
Preheat oven to 160°C. Line a baking tray with baking paper.
Place the shredded coconut, coconut flour, blueberries, raw honey, coconut milk and salt in a food processor. Pulse a few times, scraping down as needed until combined but still chunky. Transfer to a large bowl.
Place the egg white in a small bowl and beat with a handheld electric mixer until stiff peaks form.
Gently fold the egg whites into the blueberry coconut mixture until well combined.
Place a tablespoonful of mixture on the lined baking tray. Bake for 20-25 minutes until starts to turn golden brown on the bottom of the macaroon.
Remove from oven, let cool for 5 minutes on baking sheet before gently transferring to a cooling rack. Let macaroons cool completely.
Melt the chocolate and coconut oil in a small bowl over gently simmering water in a small saucepan. Make sure the bowl is heatproof and sits above the water.
Once melted, remove the bowl from the saucepan.
Dip the bottom of each macaroon into the melted chocolate and place back on the lined baking tray. Refrigerate until chocolate is set.
If in season, fresh blueberries can be used instead of frozen.
If vegetarian, the hydrolysed collagen can be removed from the mix.