Coconut Macaroon Granola
For the full experience, make this recipe with the Drop Recipes app.
recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/
-
- Total Time
- 42mins
-
- Serves
- 15
-
- Calories
- 137
Nuts, cranberries and oats taken to a whole new level with the addition of mini coconut macaroons. Serve with fresh fruit, yogurt, and honey - although it's perfectly sweet enough without the honey too. The macaroon's make a great snack too, just toss together with dried cranberries and enjoy!
Inspired by: http://www.kitchensanctuary.com/2015/02/coconut-macaroon-granola/recipe updated 14 Oct. 2020
Ingredients
-
- Coconut oil
- 3 tablespoons
-
- Pecan pieces
- 2 tablespoons
-
- Walnuts
- 2 tablespoons
-
- Almonds
- 2 tablespoons
-
- Rolled oats
- 475 g
-
- Light brown sugar
- 4 tablespoons
-
- Honey
- 3 tablespoons
-
- Water
- 4 tablespoons
-
- Unsweetened shredded coconut
- 55 g
-
- Caster sugar
- 3 tablespoons
-
- All purpose flour
- 1 tablespoon
-
- Egg white
- 1
-
- Dried cranberries
- 55 g
Tools
-
Oven
-
Wooden spoon
-
Baking sheet - 18 x 13"
-
Medium bowl
-
Jar
-
-
Large mixing bowl
Step preview
- Pre-heat oven - 180°C
- Add rolled oats, light brown sugar, honey, coconut oil and water to a clean large mixing bowl
- Mix together until combined
- Transfer oat mixture to baking sheet
- Bake until golden brown - 20 min, 180°C
- Add unsweetened shredded coconut, caster sugar, all purpose flour and egg white to a clean medium bowl
- Mix together until well combined
- Scoop dough onto baking sheet
- Bake until golden brown - 8 min, 180°C
- Retrieve oat mixture
- Add pecan pieces, walnuts and almonds to the oat mixture
- Bake - 8 min, 180°C
- Let cool
- Transfer cookies to oat mixture
- Mix in dried cranberries to the oat mixture
- Let cool completely
- Transfer oat mixture to jar