These Pink Pitaya Coconut Macaroons are lightly sweet and packed with coconut and seeds. They're a great snack to enjoy anytime.
Disclosure: This post is in a sponsored partnership with Suncore Foods. All images and opinions expressed are solely mine. Thank you for supporting brands that help make Sift & Simmer possible!
Recently, I had the most delicious coconut macaroon during a high tea service. I couldn't stop thinking about it.
Moist, lightly sweet, and full of coconut flavour.
What are macaroons?
They often get mixed up with their much more luxurious French cousin, macarons.
While they are both made with egg whites, macaroons seem to get lost in the world of sugary confections.
They're a very simple, delicious coconut cookie, made primarily with egg whites, coconut and sugar.
Why you'll love these
I wanted to create the same macaroon, except punch it up with some healthiness, in the form of chia seeds, hemp seeds, and quinoa flakes.
Because, when you really look at it, the health factor of macaroons is sorely lacking.
These Healthier Pink Pitaya Coconut Macaroons get their lovely natural pink colour from Suncore Foods' Pink Pitaya Supercolor Powder and are lightly sweet, with that crisp exterior that lends into a moist, chewy coconut interior.
The various seeds give the macaroons extra texture, which I personally enjoy.
How to make them
The key to making these macaroons is baking them at a low temperature.
Bake the macaroons at two different temperatures.
First, at 300F degrees, and then lowered to 200F to completely dry the macaroons.
How to store
Store the entirely dried coconut macaroons in an airtight container for up to 2 weeks.
There's no reason why macarons always have to steal the spotlight. Try out my Healthier Pink Pitaya Coconut Macaroons and let me know what you think!
Great as a snack on the go, or pack them in your kids' lunchbox -- these are easy, tasty nut-free cookies that will give you extra fuel.
Other recipes you may like
Be sure to check out these recipes:
Coconut Buns (Chinese Cocktail Buns) 雞尾包
I'd love to see your creations -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Healthier Pink Pitaya Coconut Macaroons
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 ½ C Suncore Organic Toasted Coconut Chips
- 2 tablespoon Suncore Organic White Chia Seeds
- 1 tablespoon black chia seeds
- 1 tablespoon Suncore Organic Hulled Hemp Seeds
- 2 teaspoon Suncore Organic Snow Quinoa Flakes
- pinch of salt
- 1 teaspoon Suncore Pink Pitaya Supercolor Powder
- 2 egg whites
- pinch of cream of tartar
- ¼ C coconut sugar
- ½ teaspoon coconut extract
- Preheat oven to 300°F.
- Line a large baking sheet with parchment paper.
- In a food processor, add the coconut chips and pulse until shredded. Dump the shredded coconut into a large mixing bowl.
- To the large mixing bowl, add in the chia seeds, hemp seeds, quinoa flakes, pinch of salt. Stir to combine.
- In a stand mixer fitted with a whisk attachment, add in the egg whites and beat until foamy.
- Add in the cream of tartar and keep beating until more bubbles form. Gradually add in the coconut sugar and whisk until firm peaks.
- Add in the pitaya powder and coconut extract and whisk until the colour is incorporated.
- Transfer the whipped egg whites to the bowl with the dry ingredients and fold with a spatula to combine.
- Use a small ice cream scoop to form the macaroons and drop them onto the baking sheet lined with parchment paper.
- Sprinkle additional coconut flakes on top if desired, and bake for 17 minutes at 300°F.
- Reduce the temperature to 200°F, with the door ajar, continue baking for another 50-55 minutes, until exterior is completely dry.
- Let cool and store in an airtight container for up to 2 months.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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