Protein-Packed Coconut Macaroons

These Protein-Packed Coconut Macaroons feature a chewy coconut base with a protein boost. Perfect for a quick breakfast, it’s a simple recipe that blends rich, tropical flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

These macaroons are a nutritious, healthy breakfast idea that transforms a chewy coconut base with a protein boost into a delightful treat, perfect for a quick morning. Easy to prepare, they’re high in protein and low in added sugars. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Gently: Prevents a dense texture.
• Use Fresh Coconut: Adds better flavor and moisture.
• Bake Evenly: Rotate tray halfway through.
• Avoid Overmixing: Ensures a tender crumb.
• Check Doneness: Edges should be golden but soft.
• Cool Completely: Enhances flavor and texture.
• Store Properly: Keeps freshness intact.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Parchment: Eases removal from tray.
• Add Crunch: Sprinkle with seeds if desired.

Yield: 12 macaroons

Protein-Packed Coconut Macaroons

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Chewy protein-packed coconut macaroons, healthy breakfast treat.

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 10 minutes

Total Time 38 minutes

Ingredients

• ¼ tsp cinnamon
• ½ cup vanilla protein powder
• ½ tsp baking powder
• 1 tbsp almond milk
• 1 tsp chia seeds
• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 2 tbsp almond butter
• 2 tbsp honey
• pinch salt

Instructions

1. Preheat the Oven: Set your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine shredded coconut, protein powder, baking powder, cinnamon, and a pinch of salt.
3. Combine Wet Ingredients: In another bowl, whisk egg whites, honey, almond butter, and almond milk until smooth.
4. Blend Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
5. Prepare the Dough: Stir until a sticky mixture forms, being careful not to overmix.
6. Shape the Macaroons: Scoop tablespoon-sized portions and roll into balls, placing them on the prepared sheet. Flatten slightly.
7. Add Topping: Sprinkle chia seeds over the top of each macaroon.
8. Bake the Macaroons: Place in the oven and bake for 15-18 minutes, or until edges are golden.
9. Cool the Macaroons: Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Serve at room temperature, savoring these chewy, protein-packed, healthy breakfast delights!

Notes

• Mix gently for texture; use fresh coconut for flavor.
• Bake evenly to avoid overcooking; avoid overmixing to keep macaroons tender.
• Store leftovers promptly to maintain freshness; reheat gently if desired.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 140Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 52mgCarbohydrates 7gFiber 3gSugar 4gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Unsweetened Shredded Coconut (2 cups): For chewy base.
• Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
• Egg Whites (2 large): For binding.
• Honey (2 tbsp): For natural sweetness.
• Almond Butter (2 tbsp): For richness.
• Baking Powder (½ tsp): For slight rise.
• Cinnamon (¼ tsp): Ground, for warmth.
• Salt (pinch): Enhances flavor; adjust to taste.
• Almond Milk (1 tbsp): For moisture.
• Chia Seeds (1 tsp): For topping.

Variations and Substitutions

• Coconut Swap: Use desiccated coconut or almond flour.
• Protein Swap: Use pea protein or omit.
• Egg Swap: Use flax eggs for vegan option.
• Sweetener Swap: Replace honey with maple syrup.
• Butter Swap: Use peanut butter or sunflower seed butter.
• Spice Swap: Add nutmeg or omit.
• Milk Swap: Use oat milk or water.
• Seed Swap: Use flaxseeds or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 10 seconds if desired.

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Until you can read, Protein-Packed Chocolate Chip Cookies