Have you ever had an actual, real deal passionfruit? They’re weird and shrivelly and full of seeds and goop. Looking at them, it amazes me that anybody ever decided to eat them.
But man, I’m super glad they did!
That weird seedy goop, it turns out, is absolutely delicious. It’s sweet and tart and just delightful. I only just tried it for the first time a few months ago, and it’s already one of my favorite fruits.
Jocelyn was looking for some fun desserts to make when Hungry Harvest* added passionfruit to its list of add-ons, and she leapt at the chance. We’d tried making passionfruit macaroons in the past, but they wound up a total mess (though still somehow delicious), and Jocelyn was eager for redemption.
*The link above is an affiliate link, and if you sign up for Hungry Harvest through it, you’ll get a discount and so will we!
Boy, did she ever deliver! These chocolate-dipped macaroons were not just delicious, they were beautiful! A perfect couple of indulgent bites meant that eating one didn’t steer our day completely away from healthy. Best of all, they’re vegan and gluten free, so everybody can enjoy them!
1 1/2 cup shredded coconut
1/4 cup passionfruit goop
1/4 cup brown rice syrup
2 Tbsp coconut oil
3/4 cup chocolate chips
Preheat oven to 350° F. Mix the coconut, passionfruit, brown rice syrup, and coconut oil in the food processor until well combined. Form into small balls (we used a cookie dough scoop, about the size of a rounded tablespoon) and place on a lined baking sheet. Bake for 15 minutes. The tops of the balls should be getting a little brown when you take them out.
In a medium bowl, melt the chocolate chips. Carefully dip each macaroon into chocolate and place on parchment paper, chocolate side down. When they are all complete, place in the refrigerator to harden.
Eat. Savor. Delight.