3 simple, main ingredients. 15 minutes to make. And they make a perfect sweet snack or dessert. You will love these easy macaroons.
My Banana Oaties are the #1 recipe on my site. And I totally understand why. With just 3 main ingredients and 15 minutes to make, they’re easy enough for anyone to make and surprisingly delicious given how easy they are.
So, I wanted to give another option that was similar to the oaties but also different. Plus, with Passover coming up, anyone who observes the holiday can’t eat oats. Which means no oaties for 8 days. Which wouldn’t be fun at all.
These macaroons are almost the exact same recipe as the oaties, just with shredded coconut instead of oats. If you’ve ever had those Passover macaroons that come in the cylinder container, they just just like that, but better.
What I also love about these macaroons is their versatility. You can make them chocolate chip or chocolate covered. You can add different mix-ins. And they’re totally not just for Passover too. I can definitely see myself making these all year round.
Notes
- If you have bananas on hand that aren’t yet ripe, easy hack: ripen them in the oven. Place unpeeled bananas on a baking sheet in the oven on 350 F for 15-20 minutes, until the peel is totally black – they’ll be the perfect ripeness inside. Let them cool slightly before using.
- To add more protein to these, try adding a scoop of collagen or protein powder of your choice. You can also add peanut or almond butter to the mix!
- I highly recommend playing around with different mix ins if you have them on hand. Chopped walnuts, raisins, or dried cranberries would all be delicious.
Ingredients
- 2 large ripe bananas
- 1 1/4 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 F.
- In a large bowl, mash ripe bananas. Add shredded coconut oil and vanilla and mix until combined.
- For chocolate chip macaroons, fold in chocolate chips. For chocolate covered macarons, reserve chocolate chips for later.
- Using a tablespoon, scoop mixture by the heaping tablespoon onto the baking sheet. You may have to press slightly with your fingers to form a cohesive ball shape.
- Bake in the preheated oven for 15 minutes.
- For chocolate dipped macaroons, add chocolate chips and coconut oil to a bowl. Microwave for 1 and half minutes, removing every 30 seconds to stir.
- Using a spoon, dip cooked macaroons in melted chocolate and roll into fully covered. Place on a plate or a parchment covered baking sheet and place in the refrigerator for 30 minutes to harden.
- Store macaroons in the refrigerator.
