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Ketonia Coconut Macaroon Breakfast Bar

Print Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Servings: 8 bars
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 112 g Ketonia Coconut Macaroons, crumbled 8 macaroons (14g each) - see Ketonia Coconut Macaroons recipe
  • 57 g macadamia nuts, toasted and chopped 1/2 cup
  • 28 g sunflower seeds 1 oz
  • 2 tbsp Swerve Brown
  • 60 ml coconut oil, melted 1/4 cup
  • 0.5 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 1 egg white
  • 1 tbsp almond butter
  • 3 tbsp Lily's chocolate chips

Equipment

  • 1 Loaf pan
  • 1 Parchment paper

Method
 

  1. Preheat oven to 350°F. Spray a loaf pan with cooking spray and line with parchment, leaving an overhang on the sides for easy removal.
  2. Combine crumbled macaroons, macadamia nuts, sunflower seeds, and Swerve Brown in a bowl. Mix with a spatula to combine.
  3. Add coconut oil, vanilla extract, coconut extract, egg white, and almond butter. Mix thoroughly until everything is coated and cohesive.
  4. Press mixture firmly and evenly into the prepared loaf pan. Bake 25 minutes until golden brown.
  5. Sprinkle chocolate chips evenly over the top and return to oven for 4 minutes until chips are soft. Use an offset spatula to spread melted chocolate evenly across the top. Cool completely before lifting out and slicing into 8 bars.

Notes

The Ketonia Coconut Macaroons are from the Ketonia Coconut Macaroons recipe (Recipe #1). 8 macaroons at 14g each = 112g. Pressing firmly before baking is key for bars that hold together. Nutrition is estimated per bar.