Banana Bread Macarons

Updated: Oct 1, 2018

GF - DF - V - RSF - NF - EF

One for the kids

Makes 24 Macarons


2 ripe bananas, mashed until smooth

1/4 cup maple syrup or raw honey

1/4 cup coconut oil

3/4 tsp cinnamon

4 tsp coconut flour

2 cups unsweetened desiccated coconut

1 tsp vanilla extract

180g 85% Lindt chocolate


Preheat your oven to 180'degrees and line a baking tray with baking paper. In a medium sized bowl mix all the ingredients together thoroughly. Then using a Tbsp measure scoop out 1 Tbsp for each macaron serving and gently place on it on the baking tray so they keep a rounded macaron shape. Bake the macarons for 20 minutes or until slightly crisp and golden brown on top. While they are cooling melt the chocolate over a low heat, stirring constantly to avoid burning. Once melted and the macarons have cooled, dip half of each macaron into the chocolate and place on some baking paper, repeat the process until all the chocolate is used up. Refrigerate the macarons until the chocolate hardens, then they are ready to serve. Store in fridge for up to a week.


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