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Strawberry & Coconut Macaroons

Strawberry & Coconut Macaroons

Courtney Pruce

Fancy something a little different to munch post workout? These stunning Strawberry & Coconut Macaroons are for you – 8g protein per nibble – YES!

By Courtney Pruce


  • 110g desiccated coconut (shredded)
  • 110g desiccated coconut (shredded)
  • ½ scoop Muscle Food strawberry whey protein
  • 1/2 cup granulated zero calorie sweetener
  • ½ cup Muscle Food strawberry liquid egg whites

For the Filling

  • 110g desiccated coconut (shredded)
  • 100g thick Greek yoghurt or quark (fat free/ low fat)
  • 1 heaped tbsp. Muscle Food White Chocolate Coconut Prutella spread
  • Fresh raspberries


  • Calories: 135kcal
  • Protein: 8g
  • Carbs: 7g
  • Fats: 9g
  • Fibre: 4g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 135 110 +25
Protein 8g 2g +6g
Carbs 7g 14g -7g
Fat 9g 6g +3g
Fibre 4g 0g +4g


  1. Pre heat your oven to 170 degrees Celsius.
  2. Place your ½ cup liquid egg whites in a bowl and use an electric whisk to whisk until the eggs are really fluffy and have gained volume (as if you were making meringues) – roughly 5 mins or so.
  3. Then add your whey, sweetener and desiccated coconut and stir until a thick mixture has formed (you should almost be able to roll this with your hands, if the mixture is too runny, add more coconut until desired thickness is reached).
  4. Line a flat baking tray with some parchment paper (grease proof/baking paper). Use a spoon to transfer the mixture onto the tray, evenly dividing the mixture into 8-10 dollops (each macaroon will be one half of the filled macaroons, so if you make 10 macaroons, you will have 5-8 cream filled macaroons at the end of the baking process).
  5. Don’t spread them out too thin and make sure you leave enough space between each macaroon as they will expand in the oven (you may well need to use two separate baking trays).
  6. Place into the oven and bake for 8-10 minutes. Don’t over bake as they will become dry and lose their fluffiness. If they start to brown too much, remove them from the oven and turn the heat down.
  7. Once cooked, remove from the oven and pop them into the fridge for 5-10 minutes to cool.
  8. Whilst the macaroons are cooling, using a spatula, combine the quark/Greek yoghurt and Prutella spread in a bowl until a well-mixed thick mixture has formed. Feel free to add more sweetener at this stage if you wish.
  9. Remove the macaroons from the fridge and then turn half of them upside down so that the flat side is facing up (these will be the bottom halves). Use the back of a spoon to evenly distribute the white chocolate cream filling across all of the macaroons. Then add a few fresh raspberries and top with another macaroon to make your macaroon cream filled sandwiches.
  10. Enjoy!

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