These coconut-packed macaroons are like a little bite of a tropical vacation! I bought some tropical fruit flavoured Vega protein powder and didn't really like the taste of it as a smoothie, so I needed to find another way to use it up. I came across a few protein macaroon recipes on the Internet and I knew instantly that the tropical fruit flavour and coconut would be the perfect delicious combination! These macaroons are a perfect light treat that are also naturally gluten free. They are a little crunchy, chewy, and packed full of flavour. I like to have a couple for a pre- or post-workout snack, but you could pack them in your lunchbox for a snack, crumble them over oatmeal or yogurt, or serve them with ice cream or sorbet for a dessert. Feel free to experiment and use other flavours of protein powder if you'd like - chocolate and coconut is another winning combination!
1/3 cup egg whites
2 Tbsp. maple syrup
1/2 tsp. vanilla extract
1 scoop (20g) protein powder - I used 1 scoop of Vega Tropical Tango energizing smoothie powder
1 cup dried, unsweetened shredded coconut
Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg whites, maple syrup, and vanilla. Add in the protein powder and shredded coconut and stir until combined.
Use a Tablespoon to scoop the batter onto the lined baking sheet. Try to pack it into the Tbsp. so that it stays in a mound shape once you scoop it onto the sheet.
Bake for 23-25 minutes, until the coconut is lightly toasted and browned. Remove from the oven and allow the macaroons to cool on the baking sheet completely before transferring to an airtight container for storage. This recipe makes about 14-16 macaroons.
*Recipe by Brooke McMillan