Dark Chocolate & Cranberry Protein Coconut Macaroons

Ok, oh my goodness, I mean really, really OH my goodness. I really think I hit the jackpot with these protein powered coconutty cranberry macaroon babies.

Dark Chocolate & Cranberry Protein Coconut Macaroons

Dark Chocolate & Cranberry Protein Coconut Macaroons

I’m a chief procrastinator. If I can get out of one task by finding another, seemingly more important, job, then boy, I will! So, there I was this morning, staring through my revision notes & thinking, “hmmmm, it’s about time I made something new. I have an open carton of coconut milk… I ought not to waste it… hmmmm, I also bought coconut. I wonder what I can make…”.

So, I thought about it a bit & then had a memory spark, from decades ago, of those super delicious little coconut macaroons – not the fashionable, pinterest-friendly french macarons, but the good old traditional coconut rammed, chocolate bottomed crispy, chewy confections of my childhood.

Right, good, yeah, lets make those – traditionally these are made with sickly sweet dried coconut, heaps of white sugar & sometimes a can of condensed milk – I knew I could better that, so I tried & I did & they are awesome!! These are crispy & crunchy and golden on the outside, white, chewy and coconutty, studded with chewy cranberries on the inside & they are wearing a dark, almost bitter pants and hat combo *drooooool*

Give these a go, you won’t regret it, unless you don’t like coconut… or chocolate… or cranberries… in which case, maybe go look elsewhere!

Dark Chocolate & Cranberry Protein Coconut Macaroons

Dark Chocolate & Cranberry Protein Coconut Macaroons

Recipe: (makes 11-12 macaroons)


  • 1 cup unsweetened dessicated coconut
  • 1 egg white
  • 1 scoop unflavoured whey protein
  • 2tbsp natvia/stevia
  • 10drops vanilla flavdrops / 0.5tsp vanilla extract
  • pinch sea salt
  • 1/4 cup dried unsweetened cranberries
  • 2tbsp coconut milk
  • 1tsp coconut nectar syrup (or maple/agave will do the trick)
  • 40g dark chocolate


  1. Preheat the oven to gas 3/170 degrees C, line a baking sheet with non-stick baking parchment.
  2. Using an electric whisk/kitchen mixer, whip the egg whites until they are frothy. Add in the natvia/stevia and vanilla & continue to whisk until stiff peaks have formed.
  3. Carefully add in the rest of the ingredients (apart from the cranberries & chocolate) and fold in to the whites.
  4. Once the mix is sort of coming together (it doesn’t really form a cohesive dough, but it will clump together in wet blobs – if it is too wet, add a little more coconut, if it is too dry, add a little more coconut milk), fold in the cranberries.
  5. Take clumps of the mix and place on the paper on the baking sheet – the mix should make 11-12 golf ball sized blobs.
  6. Tidy up the edges of the blobs, just to stop any rogue bits of mix from burning.
  7. Pop the tray in the oven for 10-15minutes. Keep an eye on them, they will burn quickly, if they are browning too fast, turn the oven down a bit – the insides need to be cooked, but without burning the outsides.
  8. When golden brown and cooked through, remove from the oven & leave to cool slightly.
  9. Melt the chocolate and dip the bases of the cooled macaroons in to it, then place back on the baking tray. Use any leftover chocolate to drizzle lines over the tops.
  10. Put the macaroons in the fridge to set the chocolate, then store in an airtight container for up to 5 days.

Macros (per macaroon, based on 11 in a batch):

107kcals, 7.8g fat, 7.5g carbs, 3.2g protein

Dive in & lemme know what you think!

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