Coconut, Tahini & Cranberry Macaroons
These Coconut, Tahini and Cranberry Macaroons are a great healthy snack when you’re on the go and they last for up to a week, plus being dipped in dark chocolate makes them even more indulgent.
Serves: 14-16
Ingredients
- 110g tahini
- 45g dried cranberries
- pinch of sea salt
- zest and juice of ½ unwaxed lemon
- 100ml maple syrup
- 25g white spelt flour or rice flour
- 1 tsp bicarbonate of soda
- 220g desiccated coconut
- 80g dark chocolate, melted
Method
- Preheat the oven to 180°C/160°C fan/Gas mark 4, and line a baking sheet with greaseproof paper. Put all the ingredients except the melted chocolate into a large bowl and mix together until thoroughly combined. The mixture is quite dry, but persevere until everything is mixed together.
- Place 2 tablespoons of mixture into the palm of your hand and compress to form a ball. Lightly flatten into a disc and position on a baking sheet, leaving a 2cm gap in between each macaroon. Bake for 8 minutes, until lightly golden.
- Remove from the oven and leave to cool completely to firm up. Dip the cooled macaroons into the melted chocolate and set aside in a cool spot until the chocolate has set. Keep in an airtight container in the fridge for up to 1 week.
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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