My motto is that it’s not sinful if it’s healthy. I craved something sweet the other day, so I decided to make a macaroon-based treat with a whole grain focus. The result is a quick-to-make granola macaroons recipe that makes a sinfully good healthy treat.
I started with a coconut-based macaroon and combined oatmeal, dried fruits, nuts and cinnamon. Since this mixture is quite chunky, I pulsed it in the food processor to break it down into a coarsely ground mix. In place of condensed milk, like you would usually find in coconut macaroons, I opted for agave syrup. I suspect you could also use maple syrup, but I have not tried it yet.
The granola macaroons are tender to the touch when placed on the baking sheet. Once they have baked and cooled, the texture is dense and chewy. A few of these make for a quick breakfast on the go, or a sweet afternoon snack.
Granola Macaroons Recipe
2 cups flaked coconut
1/2 cup old-fashioned rolled oats
1/4 cup dried fruit mix (I used goji berry mix)
1/4 cup dried currants (or raisins)
1/4 cup whole almonds
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup agave syrup
Add all dry ingredients to a food processor and pulse the mixture. You’ll see from the photo below that I achieve a coarse mix that isn’t fully pulverized into dust.
Add wet ingredients and stir to fully combine. Using a scoop or spoon, form small mounds about 1 tablespoon in size. I use the spoon to compress the mixture as I place it onto a baking sheet lined with parchment. The mounds will be tender but will firm up after baking.
Bake at 350F for 10-12 minutes or until lightly browned. Remove from oven and allow to cool on the baking sheet. Makes about 30 granola macaroons.
- Scoop: I love using a cookie scoop so that everything comes out the same size and bakes evenly. For this recipe, I used stainless steel cookie scoop (Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm).