Lime & Coconut Macaroons

The sneaky addition of baby spinach results in a wonderful, vibrant green macaroon with a hidden centre of cashew cream.
Lime & Coconut Macaroons




  • 60g coconut oil 
  • 300g raw almond meal 
  • 240g shredded coconut 
  • 150ml agave or maple syrup 
  • 100ml lime juice 
  • 4 teaspoon lime zest 
  • 80g baby spinach 
  • ¼ teaspoon salt 
  • 200g cashew coconut cream (see recipe) 
  • 250g bar of your favourite raw chocolate



Place the coconut oil in a small pot and gently melt. 

Place the almond meal into a high-speed blender and pour in the melted coconut. Blend until it starts to form a nut butter. Transfer to a large mixing bowl. 

Add half the shredded coconut and all the agave or maple syrup to the mixing bowl with the almond butter. 

In a blender, place the remaining coconut, lime zest, juice, spinach, and salt. Process until it forms a vibrant green mix. Add this to the dry ingredients and mix well. 

Roll the mixture into 30g balls, make a hole in the middle and fill with 1 teaspoon of coconut cashew cream. Close up the hole and roll into a smooth ball. Do this with all the mix and refrigerate until firm. 

Gently melt the chocolate in a small bowl over a pot of boiling water. When chocolate has melted, use two forks to dip the balls (one at a time) into the chocolate to coat. Store in the fridge. 




This cream is billowy and smooth as velvet – not to mention insanely rich, as any cream should be. I tend to use rapadura sugar in many of my sweets, but in this instance it would discolour the cream so I’ve opted for raw sugar. Will keep in the fridge for 1 week. 



  • 675ml coconut cream 
  • 150g raw cashews 
  • 90g raw sugar 
  • 1 vanilla pod 
  • 35g coconut oil 
  • 4g agar powder (not flakes) 
  • Pinch of salt 



Slice the vanilla pod in half lengthways and scrape out the seeds. Place the seeds, pod, coconut milk, sugar and salt into a small saucepan. 

Heat the contents of the pan and once it comes to the boil, sprinkle on the agar powder and whisk continuously for 5 minutes. Remove from heat, add the cashews and set aside for 30 minutes to cool slightly. Remove vanilla pods. 

Once cooled, blend the coconut mix until smooth and drizzle in the coconut oil. 

Leave overnight to set. The next day, place in a food processor and re-blend until smooth.