Words Lyndi Cohen // @nude_nutritionist
Images Cath Muscat
Prep time: 5 minutes
Cooking time: 15-20 minutes
2 ripe bananas
2 cups (130 g) shredded coconut
²⁄3 cup (100 g) chocolate chips
A pinch of salt
Preheat the oven to 180°C (350˚F). Line a baking tray with baking paper.
Mash the bananas in a bowl. Add the coconut, chocolate chips and salt and mix well. Scoop out about 1 heaped tablespoon of mixture per macaroon onto the baking tray. Press down lightly with a fork to flatten.
Bake for 15–20 minutes or until golden brown.
Play around with the recipe and try adding natural vanilla extract, cacao powder or cinnamon.
• You can also make this recipe into a coconut slice by spreading the mixture firmly onto a baking tray and cutting it into squares once
it has cooled.
• Store in the fridge for up to a week (if they last that long).
• Use vegan-friendly chocolate chips if you are catering for vegans.
Check our more delicious recipes in Lyndi’s new book The Nude Nutritionist, $35, Murdoch Books.