Coconut Macaroons

Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 12 Macaroons

Ingredients:

• ¼ cup hazelnuts
• 2 large egg whites, at room temperature
• ½ cup coconut sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ⅓ cup Flourish Chocolate Protein Pancake Mix (Or Vanilla)
• 1 ½ cups dried unsweetened coconut, shredded or flaked
• ½ cup Savor Organic Hazelnut & Chocolate Spread
• 150g dark chocolate  

Instructions:

1. Preheat oven to 325F and grease a mini muffin tray with coconut oil. 
2. Place hazelnuts onto a baking tray and bake for 10 minutes or until golden. Allow to cool completely. Chop with a large knife and set aside.
3. In a large bowl, whisk together egg whites, sugar and salt until the mixture looks creamy. Add vanilla extract and Flourish Chocolate Protein Pancake Mix and whisk until well combined.
4. Fold in coconut until well coated.
5. Place about 1 tbsp of mixture into the mini muffin tray. 
6. Bake for 16-18 minutes or until golden brown. Poke a hole in the centre of each macaroon after taking out of the oven. 
7. Once cooled down take out of the mounds. Fill the hole with Savor Organic Hazelnut & Chocolate Spread and dip the bottom into melted chocolate.
8. Place on a baking tray lined with parchment paper and allow to set. Drizzle with melted chocolate and finish with a sprinkle of chopped toasted hazelnuts.