Food

Chocolate Coconut Macaroons

Baking 1

Baking 2

 

My sister and I frequent this local coffee place and they always have the best pastries and desserts. I remember coming here on highschool mornings and hoping the scone man wasn’t running late. And then how silly happy I’d get when he’d pull up in his car with the fresh (and hot!) scones for the day. If I have one food weakness, it’s dessert! Everything about it – the presentation, the taste, the preparation. I’ve been missing it throughout the initial phases of my yeast-free life and was excited when my sister suggested trying to re-create yeast-free versions of some of the local sweets ourselves. My sister is always up for a cooking date and has been incredibly supportive and enthusiastic with every curve-ball thrown my way on my¬†health journey. She’s kind of the best!

So these are no-bake chocolate/coconut/oatmeal macaroons. Any they’re totally addicting and guilt-free. I may or may not have made them twice in a week.

The best part about them is that by tweaking the ingredient proportions they can be either protein balls or cookies!

 

Ingredients

8 Oz. Cashews (unsalted)

1/2 Cup Steel Cut Oats

1/3 Cup Raw and Unsweetened Shredded Coconut

1/3 Cup Cacao Nibs

1/2 Cup Coconut Oil

1/4 Cup Honey

*There really is no wrong way when it comes to ingredients. Maybe you prefer a stronger honey taste than coconut oil. Maybe you want more shredded coconut than cashews. Maybe you like salted cashews, or carob chips. Play around with it!

Instructions

Grind the cashews in a mixer (we used a nutribullet) until pulverized.

Depending on what type of chocolate you use, you may want to throw that into the mixer as well so it is finely chopped.

Add the dry ingredients into a large mixing bowl and stir until blended.

Heat the coconut oil until melted and add to the dry ingredients.

Add the honey as well and mix until the dry ingredients are evenly coated and start to clump together.

Using a tablespoon, scoop rounded balls onto a baking sheet and let cool in the refridgerator or freezer until the coconut oil and honey has hardened.

Dig in to these macaroon balls of goodness that taste like samoas!

xo Alina

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