These are so yummy! As you can tell, my daughter couldn’t resist the temptation when she saw them out, while I took pictures for this post. They are so easy you can whip up a batch just on whim, if you like. If you celebrate Passover, then you’ll definitely want to save this recipe for next year. Sorry I didn’t get it posted earlier.
I adapted this from a recipe I found online and jotted down. Unfortunately, I didn’t write down the source. If you know who originally posted it, please let me know so that I can give them credit! But this is a great recipe. Banana works so well with the chocolate and coconut. These macaroons are so moist and delicious and full of flavor. The only things they are lacking are sugar, oil, cholesterol, soy and gluten – stuff you won’t miss! The walnuts also add, not only crunch and flavor, but a nice little dose of omega 3s too!
2 cups unsweetened shredded coconut
4 ripe bananas, mashed
1/4 cup cocoa powder
1/2 cup walnuts, chopped
1 teaspoon vanilla extract
1. Preheat oven to 350
2. Mash bananas in a large bowl, then add remaining ingredients.
3. Roll into walnut-size balls, or shape into pyramids on a parchment-lined baking sheet (you may need 2)
4. Bake 20 minutes. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling. If you don’t wait to transfer the macaroons, they will be more likely to stick to the parchment. Enjoy!