Not only are these a satisfying sweet treat, they also have the added nutritional benefit of coconut oil and almonds. The almonds (sub-in your fave nut or seed) add protein, which helps slow the entry of sugar into the bloodstream. The coconut oil is a “good fat”, comprised primarily of medium chain triglycerides (MCT) which are utilized by the liver to produce energy in preference to being stored in the body as fat, like other dietary oils. Coconut oil has antimicrobial benefits, contains anti-fungal caprylic acid, and lauric acid: an antiviral and antibacterial fatty acid.
- ¼ cup coconut oil
- 6 Tbsp honey
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 2 cups shredded coconut (unsweetened)
- ½ cup ground almonds (if you use blanched almonds, this will make them a purer white)
- 1 dark chocolate bar to melt for drizzle (optional)
- Preheat oven to 300˚F
- Melt coconut butter in large saucepan over low heat
- Whisk in honey, vanilla, and salt
- Take off heat
- Stir in coconut and ground nuts and combine well
- Gently pack coconut mixture into a small ice cream scoop (this makes perfect round spheres) or
- press into a teaspoon to make round balls, gently reshaping mounds as needed
- Place on a parchment-lined cookie sheet
- Bake for 12 to 15 minutes (depends on size) – catch them just before they start to brown so that you can get them chewy on the inside!
- Once cooled down, transfer sheet to refrigerator and chill
- Optional: Drizzle with melted chocolate and allow chocolate to harden in a cool place
To make these “raw” use a food dehydrator, placing on screens and drying at 115˚F for 12-14 hours.
Store in air-tight container in refrigerator or at room temperature. Makes approximately 24 small or 12 medium macaroons.