13 January 2012

Raw Chocolate Coconut Macaroons

Yes; another raw cookie post. They're just so quick and simple to prepare. Better still, they can be eaten like "cookie-dough" but without the potential tummy-ache.
If you indulged in heavier foods over the holidays, these macaroons can be a nice way to satisfy a little sweet tooth, without undoing any post-holiday eating changes or detoxes.

Although they're a raw food with natural sugars and healthy fats, it's still possible to overdo even healthy foods. So, I also intentionally made them into small, little bites.
I suppose I always make my cookies on the smaller-side, though.1 I just prefer a small taste of sweet treats. When I make them small, I don't end up leaving half-eaten treats around.2

Like the Banana Cacao Chip Cookies, these cuties are nut free. They are still coconut-based however, and although coconuts are a drupe, some individuals with nut allergies find that they react to coconut. If you're not sure, it's best to avoid coconut until you can safely determine how your body will process it.

I used dates as the binder and sweetener, which makes them a touch sweeter than the Banana Cacao Chip Cookies; however, the bitterness of the cacao powder balances out the sweetness. They really aren't as sweet as you might expect. I quite prefer them that way.
Once combined with the coconut, they transform4 into lovely, chewy, chocolatey bites, with a crisp outside, moist inside and the slightest hint of caramel.

Not bad for uncooked, unprocessed, real food, eh?

Dehydrating them produces a crisper outside and gives them more of a "macaroon" texture. Of course, if you don't have a dehydrator, they can be gobbled up as "macaroon dough" bites - they'll be something like a less-sweet coconut-date roll that's been supergastronomically enhanced by a radioantioxidative spider bite. 5

These really do look much better than a certain GF, chocolate donut fiasco from years back.
If you're interested in reducing the fat/calories, you can use the reduced fat shredded coconut I mentioned before, but they won't be 100% raw.

Chocolate Coconut Macaroons
(makes 6-8 Macaroons)
  • 1 Cup Shredded Coconut
  • 6-8 Pitted Dates (soaked for 2-3 hours in 3T of filtered water; for a sweeter macaroon, add a couple extra dates)
  • 1 tsp  Unrefined Virgin Coconut Oil (add an extra teaspoon, for a richer macaroon, or even omit completely, if you prefer.)
  • 1 heaping Tbsp  Raw Cacao Powder (you can also sub carob powder)
  • 1/2 tsp Vanilla Extract or seeds from 1/2 of a vanilla pod
  • Pinch of salt

In a food processor or high-powered blender, combine dates (including any remaining soaking water), coconut oil, vanilla and salt. Process until a smooth paste forms. Add the cacao powder and continue to blend, until well combined.

Add the date paste mixture to the shredded coconut and mix well. Your mixture should be the consistency of cookie dough -  stiff and sticky enough to form into a ball, but not too sticky.

Shape the macaroons by rolling pieces into 1" balls, and then create a flat bottom by pressing them down lightly onto a flat surface. Arrange the macaroons on a mesh dehydrator sheet, and dehydrate at 110F for 2-3 hours or until the outside reaches the desired level of crispness.
You can also opt to gobble them as they are.

Create a Fabulous Day!

1. I've actually been criticized for this by a certain angry bff.
2. That sort of makes me sound like a wild animal... or animalito, as I've been called. Honestly though, I'm far too much of an OCD/anal-retentive/clean-freak to leave anything (especially food) lying around my house.
3. Or gals, if you prefer.
4. Magically
5. Uh-oh... Dork Alert! Someone stop me!

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