I Tried It and I Liked It: Raw Chocolate Coconut Macaroons

Yum. That’s all I can say.

These are gluten-free and dairy-free. And rich! It makes a small batch of 8-10 “cookies” depending on how you size them.

This recipe comes from the aptly-named For the Love of Food blog.

Raw Chocolate Macaroons

1/2 cup + 1/2 tbsp organic cold pressed coconut oil*
1/2 cup + 2 tbsp raw organic cacao powder
1/4 cup + 1 tbsp maple syrup
1 cup + 2 tbsp shredded coconut
1/2 tsp organic green stevia(optional)
dash sun dried sea salt (it’s a good thing to always add a bit of sea salt even to sweet as it brings out flavours)
Lots & lots of LOVE

*You can replace of the coconut oil with coconut butter. Coconut butter contains some of the coconut skin and has a rich sweet taste. Your macaroons will taste better is you use coconut butter but can be hard to find and is very $$. You can also use melted cacao butter, which I am sure would make this recipe more divine. I haven’t tried this yet..but it is next on my agenda 😉

Method

(1) If your coconut oil or cacao butter is hard first melt in your dehydrator or on low on your stove.
(2) Mix all ingredients together in a bowl and form into balls.
(3) Place on a tray in freezer and let harden. This only takes 5 – 10 minutes. Place in an air tight container to enjoy all week long.
(4) Most important of all…share with friends and family :-))

My notes:
This is not a low-fat treat, but it is good fat! Be sure to visit the link above and read her notes about how to choose the correct coconut oil – they are not all created equal!

Also, try to find organic, unsweetened coconut shreds. The shredded coconut in the stores is gross!

Coconut oil hardens when cold, but melts easily. These need to be kept in the freezer so they aren’t a great option for a pot-luck.

Hubby and Kid rating: 4.5 stars. Luke and I loved this recipe, Ben liked it pretty well, and Gabe hated it.

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One Response to I Tried It and I Liked It: Raw Chocolate Coconut Macaroons

  1. Ben Nolen says:

    I like you

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