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.
By Jordan Bourke
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
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.
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