(vegan, glutenfree, no refined sugar, dairy-free)
These macaroons are the perfect sweet treat to go with your afternoon tea or the perfect present to bring to a dinner party. They take no time to make and they are great to make in advance as you can store them in the fridge for few weeks.
To make them so incredibly pretty in pink I have used Love Arctic Lingonberry Powder which apart from having the most beautiful colour is also packed with antioxidants which are essential to protect the skin from free radicals and keep it healthy and glowing.
The macaroons are incredibly delicious by themselves but if you like me are a bit of chocaholic, adding a drizzle of dark chocolate will turn them into little bites of heaven!
Makes about 10-12 macaroons depending on the size
Place the desiccated coconut, coconut oil, rice malt syrup, vanilla extract, Lingonberry powder and sea salt into a food processor and blitz for at least 1 minute until all the ingredients are all well combined.
Line a baking tray with parchment paper.
Using a spoon scoop out the coconut mixture and shape into a ball kind of shape. Place all the macaroons on the tray and put it in freezer to set for at least 1 hour.
Just before serving melt the dark chocolate and drizzle it on top of the macaroons.
♥ The post and recipe are by Elisa from @happyskinkitchen ♥