Scott and I were in Whole Foods yesterday and discovered these tasty treats, created by local (Dallas) raw food chef, Susan O'Brien. I love coconut and think that these little bite-sized treats are just perfect to have on hand for those occasional (like not every time you have a craving, once in a great while...everything in moderation...right!?) sweet cravings.
Upon returning home, I remembered that my Raw Food Real World cook(?)book had a recipe for macaroons, so being the experimenter that I am...I decided to whip up a batch. Here's what I did:
Paleo Coconut Macaroons
(inspired by Hail Merry and RFRW)
1.5 C. dried, unsweetened shredded coconut
3/4 C. coconut flour (RFRW suggests blanched almond flour...I thought the coconut would be nice)
1/4 C. pure maple syrup (RFRW uses 1/2 C.)
3 T. coconut oil
1/2 T. pure vanilla extract
1/4 tsp. fine sea salt
1/2 tsp. cinnamon (I added this, because the Hail Merry cookies contain cinnamon...good idea!)
- Mix all of the ingredients in a bowl, until well combined.
- Using a small ice cream scoop or a tablespoon spoon, spoon rounds of the dough onto a cookie/cake rack lined baking sheet.
- Cookies can be refrigerated and eaten at this point, or can be baked at 135F* (technically, to be "raw" you shouldn't heat over 115F, but my oven only goes down to 135F) until the cookies are crisp on the outside and chewy in the middle, about 1 hour. I baked mine and like them both ways.
I made these, but I'm pretty sure there just isn't enough liquid for all of that coconut, especially the flour. Mine came out pretty dry and boring.
ReplyDelete3 Researches REVEAL How Coconut Oil Kills Fat.
ReplyDeleteThis means that you literally kill fat by consuming coconut fats (including coconut milk, coconut cream and coconut oil).
These 3 researches from big medicinal journals are sure to turn the conventional nutrition world around!