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Coconut Macaroon Bites

Prep:

5 minutes

Bake:

5 minutes

Servings:

8 - 10 bites

2 teaspoons Two Islands Vanilla Collagen Beauty Powder
40 grams slivered almonds
40 grams chopped cashews, Nicki used roasted cashews
1 cup coconut thread
8 squares chocolate chopped roughly
3 tablespoons condensed coconut milk

  1. Preheat oven to 190C degrees

  2. Line a baking tray with baking paper

  3. Combine all dry ingredients in a bowl

  4. Add condensed coconut milk and stir until well combined

  5. Use two spoons to place small dollops of the mixture onto the tray. The mixture is sticky so don’t be tempted to roll it into balls, unless you don’t mind sticky hands!

  6. Place macaroons into the oven

  7. Leave to cool for 5 minutes, or until the tops start to turn golden

  8. Remove from the oven. If you want nice tidy looking bites, you can use a spoon here while they are hot to press the edges in

You can make your own coconut condensed milk if you can’t find it at your local supermarket. Just pour a can of full-fat coconut milk into a saucepan and over a medium to high heat bring it to the boil (approx. 5 minutes). Once the coconut milk starts to boil it can bubble over quickly so whisk it regularly to prevent burning.  Reduce the heat and bring the coconut milk to a simmer, then add ¼ cup honey and whisk until completely dissolved. Simmer for 30-40 minutes, or until the liquid reduces by half. Remove from heat and allow to cool completely before using in any recipes. Coconut condensed milk lasts for a week in a sealed container in the fridge.