Recipe: Chocolate Plantain Macaroons (Egg-free, Paleo)

Recipe: Chocolate Plantain Macaroons (Egg-free, Paleo) post image

Have you noticed my obsession with plantains lately? I’ve been adding green plantains to my diet for the resistant starch. The ripe plantains, when they become black, are sweeter and good to use for a dessert or treat. Even though they do not have as much resistant starch, they still provide some carbohydrate and fiber.

What I love about plantains, both green and black, is that they are great at holding things together in a recipe. If you have to eliminate eggs, plantains really help in keeping things together. That’s why I decided to try to use them in a macaroon.

Macaroons are my all time favorite treat. I mentioned in previous posts that I have taken egg whites out of my diet. How do you make macaroons without eggs or egg white? Try this recipe and see for yourself! It works perfectly and tastes delish!

Chocolate Plantain Macaroons

Chocolate Plantain Macaroons (Egg-free, Paleo)

Ingredients

Equipment

Instructions

  1. Peel the plantain by cutting off the edges, cutting it in half and scoring it along the length
  2. Place your thumb under the edge and peel back the skin – if there is any skin left on the plantain cut it out
  3. In the food processor puree the plantain
  4. Add the cacao powder, vanilla and honey and combine well
  5. Add the finely shredded coconut and just mix
  6. Place the batter into a bowl for ease
  7. Place a teaspoon of batter onto the cookie sheet and smooth over with your finger
  8. Fill the cookie sheet with the batter – these do not expand so you can fit it all on one large cookie sheet
  9. Bake at 325º F for 20 to 22 minutes, until the bottom is just browned a bit
  10. Don’t over bake or they will become dry

Prep Time: 10 minutes
Cook Time: 22 minutes
Yield: about 22 – 24

Tip: Double the recipe and freeze the extras

Awesome recipes for macaroons with eggs:

Shared at: Hearth & Soul Hop

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Leave a Comment

  • Emily February 23, 2015, 1:21 pm

    Vanilla what? Essence, sugar, powder, extract? Would you mind sharing exactly what brand / source you would recommend as there are so many and vanilla is expensive.

    Reply
    • Jill February 23, 2015, 1:39 pm

      Hi Emily,
      I use vanilla extract. Some people like to use vanilla powder as they do not like to use an alcohol extract. The cooking removes the alcohol.

      I like this brand: http://amzn.to/1FkacGl

      I never heard of vanilla sugar.

      Reply
  • maria February 23, 2015, 11:50 pm

    Try to make plantain lasagna. Istead of noodles use the plantain(ripe) cut it length wise, bake or fry them very little and use it like noodles is delish my daughter called Platagna

    Reply
  • Cassidy @ Cassidy's Craveable Creations February 25, 2015, 8:20 pm

    I’ve got to buy some plantains!!!! These look so good 🙂

    XO,
    Cassidy

    Reply
  • Jim M. March 1, 2015, 9:13 am

    Jill,

    I like some of your recipes – could you make them easily printable like I see on many other blogs? Thanks.

    Reply
    • Jill March 1, 2015, 12:21 pm

      HI Jim,
      I usually copy and paste into Word and then print.

      Reply