Lamington Macaroons

It doesn't have to be Australia Day to make these! They're delicious any time of year. I will admit they are a little fiddly, but oh so worth it.




100g cashews

100g desiccated coconut

60g rice malt syrup

10g coconut oil

1 vanilla bean, split lengthways, seeds scraped

12 raspberries

Here's what you do...

1. Place all ingredients except raspberries in a food processor, blender or Thermomix and mix until combined

2. Roll mixture into 12 balls, with a raspberry placed in the centre of each

3. Place into the freezer to set while making the chocolate coating




40g coconut milk

10g rice malt syrup

10g coconut oil

Pinch fine Himalayan salt

80g dairy free chocolate broken into small pieces (I use this one available from most health food stores)

Desiccated coconut for coating

Here's what you do...

1. Place coconut milk, rice malt syrup, coconut oil and salt into a food processor, blender or Thermomix and mix until smooth

2. If you’re using a Thermomix, add the chocolate and heat 3 min/50 degrees/speed 3, or until melted. Otherwise, pour the mixture into a pan, add the chocolate and melt slowly over the heat while continually stirring

3. Remove macaroons from freezer.

4. Pour chocolate mixture into a bowl and desiccated coconut onto a plate ready for coating

5. Dip macaroons in chocolate mixture, coat in coconut and place on a wire rack

6. Once all macaroons are coating chocolate, place in the freezer to set



I had a little leftover chocolate, desiccated coconut and raspberries so I mixed them all together, poured into chocolate moulds and froze until set. Now I have yummy chocolate truffles too!


Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x