What if we told you that making a batch of the sweet, chewy, coconut macaroons you enjoy at your local bakery was as easy as 1, 2, 3?
Ingredients
2 medium (very ripe) banana
2 cups finely shredded coconut (I used unsweetened coconut)
2/3 cup mini chocolate chips, (gluten-free/vegan used in this recipe, Enjoy Life brand)
Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine the bananas and coconut until well blended. Stir in the chocolate chips. Shape into 16 cookies or drops and place on a parchment lined cookie sheet. Don’t allow the cookies to touch. Bake until coconut is golden and cookies are set, approximately 20 to 25 minutes. Allow to cool to room temperature while still on the baking sheet. Store in an airtight container.
Nutrition Facts
Yields: 8 servings
Serving Size: 2 macaroons
Calories: 174
Total Fat: 11 g
Saturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 6 mg
Carbohydrates: 20 g
Dietary Fiber: 3 g
Sugars: 14 g
Protein: 2 g
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