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Coconut Macaroons - aka Energy Snacks

August 1, 2016

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:

 

Coconut Macaroons

 

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.