Madeleine Shaw's

Coconut macaroons with chia seed jam

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Serves: 8
These coconut macaroons are free of gluten, dairy and refined sugar, making them a perfect mid-morning or afternoon snack!

Ingredients

For the macaroons:

  • 200g of desiccated coconut
  • 120 g of honey
  • 3 tbsp of almond milk (or other plant milk)
  • 1 vanilla pod
  • 3 tbsp of ground almonds
  • 1 pinch of salt
  • 1 tsp of cinnamon
  • 1 tbsp of chia seeds

For the jam:

  • 2 tbsp of chia seeds
  • 200g of raspberries
  • 1 tbsp of honey

How to prepare

  1. Preheat the oven to 180c
  2. Heat the almond milk.
  3. To make the macaroons place the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a pan on a low heat and whisk well, take it off the heat and fold in the desiccated coconut, ground almonds and milk until fully combined.
  4. Roll them into balls and place them onto a tray lined with baking paper. Bake in the oven for 10 minutes then let cool.
  5. To make the jam, whizz the honey and raspberries in a blender, then fold in the chia seeds and let it sit for 15 mins so the chia seeds swell and make it jammy.
  6. Dip the macaroons in the jam and enjoy!