Monique's Macaroons (Healthy Version and Vegan) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Reminds me of the macaroons I used to eat as a kid, but a wee bit healthier. I like to use organic, unrefined, fair-trade ingredients where possible, for extra good karma :-) The reduced-sugar, higher protein content, and MCTs (from the coconut) make these suitable as a quick breakfast or snack on the run. These pack well for lunch or camping trips, and can be frozen for up to 4 months. Ingredients:
1 cup sugar (brown, golden, or raw) |
1 cup splenda sugar substitute |
1/2 cup margarine (or good quality coconut oil) |
6 tablespoons cocoa powder |
1/2 cup low fat vanilla soymilk (or vanilla almond milk) |
1 teaspoon vanilla |
2 1/2 cups oats (organic quick oats) |
1 cup unsweetened dried shredded coconut |
1/2 cup protein powder (hemp) |
Directions:
1. In a large bowl: mix together oats, coconut, protein powder. Set aside.
2. In a large pot/saucepan: mix together sugar, Splenda, margarine, milk, cocoa, and vanilla. While whisking, bring to a boil over high heat. Do not overboil.
3. Once boiling, remove from heat and immediately fold in the dry ingredients. Fold until well mixed.
4. While the mixture is still warm, roll into about a 1 to 1.5 balls. Squish semi-flat onto a waxpaper-lined cookie sheet. Alternatively, one could just spoon out and drop, but I find in warm weather they don't set as well as when rolled.
5. Allow to firm up in the fridge or freezer.
6. Enjoy!
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