Chewy coconut macaroons with hemp hearts mixed in for a textural twist. Dipped in dark chocolate, they pass for a dressier dessert. Naturally gluten-free.
Hemp Coconut Macaroons
Yields 20 macaroons. Prep 10 minutes. Bake 20 minutes.
Ingredients
- 3 cups unsweetened shredded coconut
- 1/2 cup hemp hearts
- 2/3 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 100 g dark chocolate, for dipping
Method
- Heat oven to 175°C. Line a baking sheet with parchment.
- Whisk egg whites and salt to soft peaks.
- In another bowl, combine coconut, hemp hearts, condensed milk, vanilla, and almond extract. Fold in the egg whites.
- Scoop tablespoon mounds onto the baking sheet. Shape into pyramids with damp fingers.
- Bake 18-22 minutes until tips are golden and bottoms are deeply browned.
- Cool fully. Melt chocolate gently. Dip bottoms in chocolate, set on parchment until firm.