Banana Drunk Macaroons

Is it Monday already? Bah!

My rest day was fantastic yesterday! But I’m really not ready to go back to the gym or work today.

I hadn’t realized it while planning this weeks’ posts, but there is an ongoing theme for many of the recipes this week.

fiber + healthy and happy digestion

I just love fiber, don’t you?

Abusing my body throughout my teenage and early adult years left me with a very broken digestive system.

After going through countless tests, x-rays, medications, hospital visits, acupuncture, massage therapists, and exercises I said enough is enough! And I made a promise to myself that I would heal this digestive tract of mine once and for all. So, I made a healing plan:

  • 2 cups water + 2 tablespoon lemon juice the moment I wake up
  • Morning smoothie: 1 cup berries + Manitoba Harvest hemp pro 50+ 2 cups almond milk
  • Solid foods 3 hours after waking up
  • 2 tablespoon soaked chia daily
  • Cooked veggies only – I did a lot of roasting and steaming
  • 3 liters of water daily – this is a challenging one. My trick is drinking 1 liter on my way to work and 1 liter on my way home. It’s SO much easier done like this!

… more to come throughout the week.

From start to finish, it took me 1 year to heal my digestive tract and I couldn’t be happier with the results. 1 year is a long time, but in the grand scheme of things, is nothing compared to the agony and pain I could still be going through. It’s just not worth it!

Who knew that a happy digestive system would bring me so much bliss?

On with the eats…

I’ve been running into so many macaroon recipes over the last couple of days. From strong vanilla flavored macaroons, chocolate macaroons, and sinfully sweet macaroons… each one of them making my craving for coconut that much stronger.

Come yesterday my body was screaming COCONUT! Something I just couldn’t ignore…


Banana Drunk Macaroons
Recipe type: Vegetarian, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 12 macaroons
Treat your taste buds with these light and fluffy coconut morsels sweetened with bananas and made with love!
  1. Preheat oven to 325F and line a cookie sheet with parchment paper or a silicon baking mat.
  2. In a medium sized bowl, combine all ingredients and mix until fully incorporated.
  3. Form mixture into golf-ball-sized balls, place on prepared cookie sheet and flatten just slightly.
  4. Bake for 15-20 minutes [mine were perfect at 17 minutes] or until golden.
  5. Allow to cool for 10 minutes before scarfing down 4 or 5 enjoying.
If you don’t have coconut butter, reduce shredded coconut by ½ cup.

View Nutritional Information (once on page scroll down)

What activities did you enjoy over the weekend?

Out of all the food you ate over the weekend, what was your favorite? Mine was probably the tahini and chickpea salad + homemade croutons I had for snack yesterday. Recipe to come!

Struggling to lose weight


  1. I added raw cacao nibs and hemp hearts… I love them and so do my kids!! Amazing recipe

  2. My bananas are the overripe ones that I’ve saved in the freezer (like for banana bread) – would these bananas work for this recipe??

  3. these look great. would they work with all coconut flour too instead of the shredded?

  4. Made these today. Tasted great. I made 15 instead of 12. The only difference is I used finely shredded coconut so I did not get the lovely outer coconut crust thing happening. They came out more like beige coloured balls….still yummy and moist though!!

  5. Do you think I could use flax eggs instead? I can’t have eggs right now, but would love to try these!

    • I’ve been told that flax eggs or chia egg works well!

  6. Hiya Leanne,

    love the sound of this recipe and I’ve been wanting to make it for ages but just like Simone I’m having difficulties with the coconut ingredients. I already have and use coconut oil and have found some organic creamed coconut. Last time I saw that was on holiday in Spain where it was nearly fluid due to the heat (but still yummy in a Curry). Here the block is absolutely solid. Can I just use that, as it turns fluid like butter anyway?
    Cheers, Heidi

    • Sounds like the organic creamed coconut would do the trick! More so than the coconut oil. If all you have is oil, try replacing the coconut butter in the recipe with another nut butter – like sesame butter, cashew butter, sunflower butter. The oil will make these ones a bit too liquidy and challenging to bake. Good luck :)

      • Hey Leanne,
        munching away at my first batch of macaroons – still warm from the oven ;-) oh so yummy!
        Just wanted to say – I left out the coconut butter and didn’´t substitute it all ( just reduced grated coconut as stated) and they still turned out great… And so easy to make!
        As I’m in a x-mas backing frenzy I’ll also be making your double down chocolate power muffins later on – but first – off to some power yoga – have to make sure all these yummies don’t pile up on me!
        Thanks for all your great recipes and tips!
        Happy Christmas ;-)

  7. Hey Leanne!
    Looks delish! Question for you, browsing through your blog, I noticed you have coconut butter in some but I believe I have also seen coconut fat/oil in others. Is the coconut butter you talk about here some sort of concoction like another nut butter, juts made from coconut, or is it the extra virgin coconut used for cooking?