Vegan Chocolate Coconut Macaroons

So I tried this recipe from Oh She Glows today:

No Bake Chocolate Macaroons

1 banana, finely mashed
1/4 cup coconut oil, melted
1/4 cup pure maple syrup (or other liquid sweetener)*
1/2 tsp pure vanilla extract
6 tbsp cocoa powder, sifted
1.5 cups unsweetened shredded coconut
1 tbsp chia seeds (optional)
small pinch of fine grain sea salt, to taste

1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.

2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.

3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

To me, they weren’t good enough to remake (which is saying something, because usually I’m all over anything chocolate flavored). To be fair, I have difficulty with most recipes that used mashed banana as a base. I must have wacky taste buds, because that banana flavor always pops out front and center to me. It doesn’t even taste like chocolate coconut covered banana to me – it tastes like banana with a hint of chocolatey coconut aftertaste.

Luckily, I like banana alright, so they wont go to waste. But in the future I’d rather just eat a banana. More nutritional value, less calories. Still, it was a fun little no-bake experiment.


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