Coconut Macaroon Granola
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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/
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- Total Time
- 42mins
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- Serves
- 15
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- 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
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- Coconut oil
- 3 tablespoons
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- Pecan pieces
- 2 tablespoons
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- Walnuts
- 2 tablespoons
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- Almonds
- 2 tablespoons
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- Rolled oats
- 475 g
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- Light brown sugar
- 4 tablespoons
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- Honey
- 3 tablespoons
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- Water
- 4 tablespoons
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- Dessicated coconut
- 55 g
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- Caster sugar
- 3 tablespoons
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- Plain flour
- 1 tablespoon
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- Egg white
- 1
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- Dried cranberries
- 55 g
Tools
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Oven
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Wooden spoon
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Baking sheet - 18 x 13"
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Medium bowl
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Jar
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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 dessicated coconut, caster sugar, plain 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