Recently I posted a picture of some coconut balls (a macaroon of sorts). I use these as a pre-workout snack, a post-workout snack, or as a way to satisfy my regular desire for a sweet treat.
Here's how to make 'em yourself in under 15 minutes:
3 cups shredded coconut
3 Tbsp pure maple syrup (Grade B) or raw, local honey
3-4 Tbsp almond butter (or other nut butter if you prefer)
1 tsp sea salt (or other salt, not table salt)
2 tsp vanilla
optional: 2 tsp lemon, lime, orange, or grapefruit juice
also optional: chocolate drizzle
1/3 bar dark chocolate (60% or more)
2 Tbsp almond butter (or other nut butter)
1 Tbsp coconut oil
Preheat oven to 350.
In a food processor, combine shredded coconut and nut butter for a few minutes, until it becomes sticky and starts to hold together. Add the maple syrup, sea salt, vanilla and optional citrus juice. Combine for another 30-60 seconds.
Line a baking sheet with a bit of coconut oil. Form small dough balls with the coconut "batter" and place them on the baking sheet. Bake in oven for 8-10 minutes. Remove.
While baking, heat chocolate, almond butter, and coconut oil over low-medium heat (just enough heat to warm them to combine). Once macaroons are removed from oven, use a small spoon to scoop melted chocolate and drizzle over each macaroon.
Once cooled, store in an airtight container for up to 5 days in the pantry, up to 10 days in the refrigerator, or up to 3 months in the freezer.