Last month, you guys lost it over our guide to making two-ingredient peanut butter cookies.
Inspired by your response, we concocted a recipe that we think you’ll go, ahem, bananas for. This week, our marketing executive Alyssa whipped up this batch of three-ingredient cookies in the office in under 20 minutes. It’s one part banana bread, one part macaroon, all parts genius!
You will need:
- 2 large, ripe bananas.
- 1 cup desiccated coconut.
- ⅓ cup almond meal.
(Makes 14 mini macaroons)
1. Mash banana.
Do like that Wiggles song and mash that banana until it’s smooth and pulpy.
“Brown, spotty bananas are the best because they are softer and naturally sweeter,” says Alyssa.
2. Mix in the dry ingredients.
Literally just dump everything together and combine it with a fork or your hands.
“These don’t contain eggs like traditional macaroons, so you don’t have to worry about overworking the mixture,” Alyssa says. In other words, get in there.
3. Roll and bake.
Roll teaspoon-sized amounts of dough into balls with your hands and place on a lined baking tray.
“For that classic macaroon shape, flatten the underside of the biscuit into the tray to create a dome shape,” says Alyssa.
If you want to get fancy, now would also be the time to top the macaroon with a flaked almond, dark chocolate chip or dollop of Raspberry Chia Jam.
Pop in a preheated oven at 180℃/350℉/Gas Mark 4 and bake for 15 minutes or until golden.
Optional: decorate!
When cool, drizzle and dip your macaroons in a little 85 per cent dark chocolate. And there you have it – crispy on the outside, fluffy on the inside, macaroon-inspired banana biscuits. The hardest thing about them is convincing your friends they’re actually healthy!
0 comments :
Post a Comment