Thinking sugar-free means no more sweets? Think again. Saskia Koopman's cookbook Happy Sugar-Free Sweet! proves you can indulge deliciously. Here's her irresistible recipe for orange and chocolate coconut macaroons.
Prep time: 25 minutes.
Preheat oven to 175°C. In a food processor, blend grated coconut, coconut flour, and a pinch of salt. Add mashed ripe banana, coconut oil, vanilla powder, and zest of half an orange. Pulse until just combined—avoid overmixing.
Line a baking sheet with parchment paper. Use an ice cream scoop to portion dough into balls, pressing firmly to hold shape. Bake for 15 minutes.
Melt chocolate in a bain-marie and drizzle over cooled macaroons. Finish with extra orange zest. Let cool completely on a wire rack. These are quick, tasty, and festive—chocolate optional. I love using homemade maple-sweetened chocolate (page 89) or store-bought from a health food shop. (Vegan, lactose-free)
Discover more guilt-free sweets in Happy Sugar-Free Sweet by Saskia Koopman.
