Happy Wednesday friends! If the thought of Chocolate Dipped Protein Macaroons doesn’t get you into the holiday baking spirit, then nothing will, well unless you do not like coconut! Simple to make coconut macaroons, soft, chewy and full of coconut flavor. These are a great addition to your holiday cookie plate!
But first, let’s take a quick peek at some of my favorite eats from last week!
It’s been a hot minute since I last made waffles! I used Birch Benders Paleo Pancake and Waffle mix to make two nice size waffles! I topped it with some Blueberry Walden’s Farms syrup and a dollop of Reddi Whip!
At the advice of two of my trusted foodie friends Liz and Jacklyn, I decided to order a few of the Quest Cravings Peanut Butter Cups. I seriously could have eaten two packages in a row. They are that good! The peanut butter filling is so creamy and the chocolate has just the right amount of sweetness! I am definitely ordering more!
Waffle encrusted chicken fingers on a Trader Joe’s Autumn Harvest Bagel I just made another TJ’s run this weekend and bought what they had in stock. These bagels are SO good and are only around during the holiday.
My new favorite afternoon treat- Chocolate Dipped Protein Macaroons!
These bite sized protein treats are a coconut lover’s dream! Low in sugar, chewy and moist on the inside, crispy and golden on the outside. If you want to take these already delectable macaroons to the next level, then I recommend dipping or drizzling them in chocolate like I did using G-Butter Brownie Batter! I hope you enjoy the recipe!
- 4 egg whites (do not substitute with liquid egg whites)
- ¼ tsp salt
- 4 TBS Isopure coconut whey protein powder(can substitute with vanilla)
- ¾ cup unsweetened shredded coconut
- G- Butter Brownie Batter spread
- shredded coconut
- colored sprinkles
- Heat oven to 325° F.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
- Gently fold in your protein powder and shredded coconut.
- Set mixture aside for a couple moments.
- Lightly grease baking sheet or use parchment paper.
- Using a tablespoon place mounds spaced apart on baking sheet.
- Bake for 15 minutes or until golden brown.
- Allow the macaroons to cool on the baking sheet for a 2-3 minutes, then transfer to a wire rack to cool completely.
- Add G- Butter Brownie Batter spread to a small shallow bowl.
- Dip your macaroons until the top is completely covered.
- Decorate with fun holiday sprinkles and more shredded coconut.
- Refrigerate for about 10 minutes or until the chocolate is set.
- ** Recipe can be doubled or tripled!
Pesto Sea Scallops topped with a fresh mango salsa with jasmine rice! I enjoyed this delicious dinner while away on a business trip!
That’s a wrap for this week! See you back here on Friday!