Some of you may know that I am currently doing the 21 Day Sugar Detox. This round ends on Sunday so just a few more days left! In general I’ve been feeling pretty great, minus a couple of weird tummy issues and a headache or two (both of which I can attribute to other non-sugar-detoxing issues). My sugar cravings seem to have evolved into fat cravings, and more specifically mayo cravings. And I’ve been able to go long periods of time without eating either because I’m just not hungry or I’m busy and don’t have healthy food available. When this happened in the past I would get dizzy and shaky and incredibly irritable. But not anymore! No more hangry Kiersten!!! Pretty great, am I right?
So even though I’ve pretty much gotten my sugar demon in check (although I could really use some chocolate right now, but isn’t that always the case?) sometimes it’s still nice to have a little treat to snack on that won’t completely derail you. Enter these Macaroons.
I came home from work last Friday wanting something coconuty and semi-sweet. Typically I’d just blend some coconut butter with a half a green tipped banana (don’t bash it til you try it) but I wanted something a little more sophisticated this time around, you know since it was Friday and all. So I threw these bad boys together and miraculously they came out just perfect, which never ever happens for me with baked goods! So needless to say I was pretty stoked on life.
They are incredibly delicious too. So delicious that I ate the entire batch over the weekend… ya not so “detoxy” of me, but hey I’m only human. And once you try these macaroons I’m pretty sure you won’t blame me. They are the perfect combination of toasty coconut and slightly sweet banana with the perfect little smidge of cinnamon.
If you’re not on the 21 Day Sugar Detox you can totally still enjoy these. For a sweeter treat, use a fully ripe banana and/or add a tablespoon of honey or other sweetener of choice.
- 1 banana (green tipped for 21DSD)
- ½c coconut milk (canned)
- 1 egg
- 2 tsp vanilla extract
- 2 cups shredded coconut (unsweetened and dried)
- ¼ tsp salt
- ½ tsp cinnamon
- Preheat oven to 350 degrees
- In a large bowl, mash banana
- Add coconut milk, egg and vanilla extract and whisk until smooth
- Add coconut, salt and cinnamon and mix until fully combined
- Using a 1 tbs scoop, drop batter onto a parchment lined cookie sheet
- Bake for 15-17 minutes until slightly browned
- Let cool for at least 5 minutes before consuming
- Makes about 1½ dozen
If you’re doing the 21 Day Sugar Detox along with me, I hope these macaroons make these last few days a little easier! Almost done!
In vibrant health,