My motto is that it’s not sinful if it’s healthy. And when I craved something sweet the other day, I made a macaroon-based treat with a whole grain focus. The result is a quick-to-make granola macaroons recipe that is a sinfully good, healthy treat.
The recipe starts with a coconut-based macaroon that then combines with 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, I used agave syrup. You can probably replace with maple syrup but I have not tried it yet.
The granola macaroons are tender to the touch when placed on the baking sheet. Once 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. Once you achieve the consistency in the photo below you’re all set. It’s best to aim for a coarse mix that isn’t fully pulverized into dust.
Next, 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).