It started pouring rain here this afternoon so I decided it was time to bake instead of just sitting around bored. We definitely need the rain so no complaints. I was baking mainly for me so I decided to try out a coconut protein macaroon based on a recipe I found on Bodybuilding.com. I modified it since there was a lot of syrup and stevia in the original recipe.
I don’t like overly sweet, healthy snacks. I save the sweetness for when I’m having a “real” cookie. These macaroons are healthy for you with a mix of protein, good fats and carbs but not high in calories. Perfect for an afternoon treat after a workout. Because of The Kid’s dairy allergy, I used Plant Fusion which is a vegan protein powder. You can use regular protein powder too or a different flavor than chocolate if you’d like.
Chocolate Protein Macaroons
- 1 cup shredded unsweetened coconut
- 1/3 cup egg whites
- 1 Tbsp maple syrup
- 1 scoop chocolate protein powder
- Dash of cinnamon
Preheat oven to 300 degrees. Mix all of the ingredients in a bowl until well blended. Drop by rounded tablespoons onto a cookie sheet. I had to smoosh a few of them into balls since they were falling apart but they easily rolled into balls. Bake for 22 minutes. Makes 20 macaroons that are approximately 35 calories each. Keep them in a sealed container in the fridge to keep them fresh until they’re gone.
Aren’t they cute?! They remind me of the delicious coconut macaroons that I got on the cookie bar at a trip to Whole Foods a while ago. Yes, there was an entire bar dedicated to different cookie types. I was in heaven!
Do you like flavored coconut macaroons or are you a plain vanilla type person?
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