These 3 recipes are a nutritious way to start the day or make the perfect snack. Don’t miss out!
Coconut is a true multitasker. Who doesn't like drinking coconut water when it is extremely hot? Coconut oil is also a great make-up remover, a powerful moisturizer, and delicious addition to desserts. Coconut has many other properties and there are multiple reasons to include it in the diet.
Let's try 3 incredible delicious recipes with coconut!
1- Two-ingredient coconut macaroons
A macaron or macaroon is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. But this recipe not only is low-sugar but a healthy alternative and super easy and quick to make.
Ingredients (for about 12-14 macaroons):
- 1 cup sweetened shredded coconut (You can use unsweetened coconut. In this case, add 2 tbsp of sugar)
- 1 egg white or egg white alternative
- Optional: 1/2 tsp vanilla extract
1. Preheat the oven to 350F or 170C.
2. Whisk the egg white and then stir into the shredded coconut until well combined.
3. Using a tablespoon, scoop the coconut mix and form little macaroons. You will need about 12 tbs for each. Place on a lined baking tray.
4. Bake for about 15 minutes or until the tops become golden. Allow to cool and tuck in!
2- Banana and coconut teff muffins
These delicious muffins are a nutritious way to start the day or make the perfect snack. Wholegrain teff is extremely nutritious, it boasts a wealth of vitamins and minerals and is perfect in baked goods.
- 1 1/2 cups of almond meal
- 3 large ripe bananas, mashed
- 3/4 cup of teff flour
- 2 tbsp of baking powder
- 1 tsp of ground vanilla extract
- 1 cup of almond milk
- 2 tbsp of maple syrup
- 1tsp of ground cinnamon
- 1/2 cup of granulated stevia
- 2 tbsp of coconut flakes
- Preheat oven to 160ºC
- Mash the bananas then add milk and liquid sweetener and mix until smooth.
- In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix.
- Add the wet ingredients and whisk until smooth batter forms. Spoon into a silicone muffin tray.
- Top each muffin with some coconut flakes and bake for 30 minutes, until a skewer comes out clean.
- Cool on a wire rack and store in an airtight container for up to 4 days.
3- Oat & Coconut Cookies
- 1/4 cup of melted coconut oil
- 1/4 cup of maple syrup or runny honey
- 1 tsp of baking powder
- 1 cup of oats
- 1/2 cup of almond meal
- 1/2 cup of unsweetened desiccated coconut
- 2 tbsp of warm water
- a pinch of cinnamon
- Preheat the oven to 160°C or 320°F.
- Line a baking tray with baking paper.
- In a bowl, mix well the melted coconut oil, maple syrup, or honey and baking powder.
- Add the oats, almond meal, cinnamon, and desiccated coconut. Mix and add 2 to 3 tbsp of warm water. The dough should be sticky.
- With slightly wet hands, roll tablespoon-sized amounts of dough into balls. Lay on the baking sheet and flatten with the back of a spoon.
- Bake in the oven for about 20 minutes or until slightly golden.
- Remove the tray from the oven and leave to cool.