Chocobanana Macaroons

Macaroons are such a classic Passover treat. Although what I remember from my childhood are those yucky store-bought Manachevitz ones:

These are so much better. Better for you and way, way better tasting. Oh, and honestly they're simple to make. No reason to reserve them for Passover either. Gluten-free and perfect for Easter too!

Chocobanana Macaroons

2 egg whites
1/2 tsp salt
1/4 cup agave syrup
2 heaping tbls cocoa powder
1 ripe banana, mashed
1 tsp vanilla extract
3 tbls coconut oil, melted
250g bag unsweetened coconut

Whip eggs with salt until stiff peaks form. Add remaining ingredients and mix until it all comes together. Pack mixture firmly into ice cream scoop and drop balls onto parchment paper lined baking sheet. Bake at 350F for 20-22 minutes. Let cool completely and then remove from pan. Store in air tight container in the fridge for up to 1 week.

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