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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.

 

Variations:

add 1/4 cup finely chopped nuts to the "batter"

add 1/4 cup finely chopped chocolate

add 1/4 cup finely chopped dried fruit

(if you want to do a combination of the above, you probably don't want to add more than 1/2 cup total additional ingredients because the "batter" will likely not stick together as well)

 

add more or less maple syrup, nut butter, salt, or citrus juice to your taste preferences

 

 

Ooh la la.  and Yum.

 

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