Coconut Macaroons with Raspberry Chia Jam

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Coconut Macaroons with Raspberry Chia Jam

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These coconut macaroons are free of gluten, dairy and refined sugar, making them a perfect mid-morning or afternoon snack!

The chia seed jam is an amazing sugar-free alternative to regular jam. When you soak chia seeds they expand, and go all slimey and jelly like, giving it a jam texture.

I love enjoying these with a cup of tea and snuggling up on the sofa.

Share your recreations with me on Twitter, Facebook and Instagram using #madeleineshaw #gettheglow I love seeing them!


Directions

Preheat the oven to 180c

1.Heat the almond milk.

2. To make the macaroons place the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a pan on a low heat and whisk well, take it off the heat and fold in the desiccated coconut, ground almonds and milk until fully combined.

3. Roll them into balls and place them onto a tray lined with baking paper. Bake in the oven for 10 minutes then let cool.

4. To make the jam, whizz the honey and raspberries in a blender, then fold in the chia seeds and let it sit for 15 mins so the chia seeds swell and make it jammy.

5. Dip the macaroons in the jam and enjoy!

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Images: Holly Clark Photography

14 comments

  • Victoria

    Mine didn’t hold at all- you said on someone else’s comment more honey or/and coconut oil, should there be coconut oil in as it isn’t in the method or ingredient list?

  • Jess

    I tried to make these last night but they would not hold together. I added some egg whites as that is what other recipes had and this helped.

  • Nikki

    I made these last night and followed the instructions but I could not get them balls to hold together despite adding more honey and milk. Any suggestions? thanks! The jam worked perfectly and was delicious!

    • jessica

      i’ve added in an egg which is making it bind, wasn’t working for me before!

  • Emelie

    Seems like a good recipe but the balls also don’t hold for me. I mixed in coconut oil and some more almond milk but made no difference. I don’t quite understand the milk part, first I heat 3 tbs almond milk in step 1, but then in step 2 it seems like milk is added at least once more?

    • jessica

      see my suggestion above!

  • Irene Michaelides

    I made these cooked and they were lovely. Then I made them again and froze the mixture rather than cook them to make sweet little energy balls – worked so well! Your website and recipes are great x

  • S. W.

    Absolutely fantastic, couldn’t be better news. I thought the jam may be a ‘goner’ pretty quickly but 2 weeks is great!

    Many thanks

  • Judith Munyakazi

    hi i tried out this recipe but i could not make the balls, the desiccated coconut could not hold .how do get the balls to hold please?? thanks

    • http://www.madeleineshaw.com/ Madeleine Shaw

      hmm that’s odd, maybe more honey and coconut oil x

  • S. W.

    How long can you store the Chia Jam?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      2 weeks x

  • http://simplybeingyoung.com/ Tess

    They look delicious! One question – the desiccated coconut.. can you use coconut flour/shredded coconut instead?

    Tess
    http://www.simplybeingyoung.com

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Desiccated coconut x

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