This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.
I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too. Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The mixture does need to be able to hold together.
Easter Egg Macaroons {DF, GF, RSF}
Author: Keeper of the Kitchen
Ingredients
- 50g Coconut Oil (1/4 cup)
- 70g honey or syrup (1/4 cup)
- ½ teaspoon vanilla extract
- 30 - 50g cocoa powder (1/3 cup)
- pinch of fine sea salt or Himalayan pink salt
- 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
- Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
- Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
- Add the vanilla extract
- (If using banana, mash it and add to the mix)
- Add 30g cocoa first then add the coconut
- (Add chia seeds if using)
- Stir till it's all combined
- Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
- Scoop out onto a tray, or into moulds and refrigerate until it hardens.
- Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix® Instructions
- Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you'll need a bit longer if the weather is cold) Make sure it's melted though, or it won't be liquid enough to hold everything together)
- Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
- Add the vanilla extract
- Add 30g cocoa first then add the coconut
- Mix speed 2/ 15 seconds
- Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
- Scoop out onto a tray, or into moulds and refrigerate until it hardens.
- Keep cool as it will fall apart if the coconut oil gets too warm.