OH. MY. ππππ Surprised myself againπ Taste is just so on point!! π π¦ (Obvi need to mess around with the temp & timing since they’re a tad on the crisp sideππ₯) I give you: Vanilla “PRO-Conut” Macaroons ππ₯ππ₯ You would NEVER be able to tell these are: #glutenfree #paleo #wheatfree #highprotein #lowsugar π I used Jamie Eason’s Natural Vanilla Whey Isolate @leanbodyforher @jamieeasonmiddleton The natural sweetness is just the perfect addition π I highly recommend you check it out ππ by @labradanutrition #leanbodyforher Jamie Eason’s Natural Vanilla Whey Isolate
π₯π yields 18-20 macaroons
1.5 C coconut powder (coconut shreds processed in food processor)
1/2 C almond flour
1 Scoop vanilla protein
1/4 C fancy coconut shreds
2 pinches of sea salt
1 Egg white
4 Tbs coconut oil, melted
1 tsp vanilla
4.5 Tbs 100% pure maple syrup
β‘οΈ Preheat oven to 250F
β‘οΈMix dry and wet ingredients separately.
β‘οΈPour the wet into the dry, slowly and simultaneously mixing.
β‘οΈ Scoop tablespoon sized portions evenly on to tray lined with parchment paper.
β‘οΈ bake for 10 mins
β‘οΈ then, raise heat to 325F and bake for 5 mins
β‘οΈ then turn off oven completely and let macaroons sit inside oven for 5 more mins.