For you coconut lovers out there, these macaroons are the perfect treat. They pack a protein punch and they’re oh-so simple to make. They also make the perfect fit foodie gift and last a long time (if you can resist eating them) so are great to fill that empty biscuit tin!

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Ingredients

Makes: 12 macaroons

Macros*: Calories 121 kcal, Protein 5g, Carbs 5g, Fat 9g

Basic ingredients for protein macaroons:

175g desiccated coconut

2 scoops white chocolate whey (can use vanilla) (50g)

60g agave/honey

60g egg whites

For the White Choc Raspberry macaroons add 1 tsp freeze dried raspberry powder.

For the White Choc Cacao Nib macaroons add: 1 tbsp cacao nibs.

Method

Pre-heat the oven to 180°C (355F). In a bowl, mix together the desiccated coconut and whey protein. Add in the agave and egg whites and mix to form a sticky coconut mixture. If you are making both flavours, separate the mixture in half into another bowl. To one mixture add in the freeze dried raspberry powder and mix through the mixture to coat all of it in the powder. To the other mixture, stir through to cacao nibs. Line a tray with baking paper or a silicone mat. Shape each mixture into equal sized round balls with a flat bottom (tip: use the palm of your hand to shape them) and put onto the baking tray. Bake the macaroons for 3-5 minutes until they just start to go golden in colour. Leave to cool completely so that they firm up — they may still be soft when they come out of the oven. Enjoy yourself, or you could even put them in a gift box for a fitness fanatic friend’s birthday!

*Note: Macros are given per protein macaroon without added extras.