No-Bake Chocolate Coconut Macaroons (Paleo/GF/SF/Grain free/Raw)

By á-25222

Ingredients

• 3/4 cup honey
• 1/3 cup coconut oil
• 1/2 teaspoon salt
• 1 tablespoon real vanilla extract
• 3.5 cups medium or large unsweetened flaked coconut
• 2/3 cups cocoa
• 1/2 cup almond meal (you could just use finely shredded unsweetened coconut flakes if you don’t have almond meal)

Details

Servings 1
Adapted from redandhoney.com

Preparation

Step 1

The beautiful thing is, these are totally grain-free, dairy-free, and refined-sugar-free. They even contain coconut oil, which is an amazingly superfood that some people take as a health supplement. Seriously. Oh, and you don’t even have to bake them, which just makes them even more endearing (if that were even possible).

Melt honey on low heat on the stovetop. Mine is lovely local raw honey, so I try to keep the heat as low as possible so as to keep all the beneficial enzymes and such. Add coconut oil, melt all together.

Add flaked coconut and stir. Ignore the fact that the measuring cup is sitting on a burner in this photo. And for heaven’s sake, DON’T put things on the burner absentmindedly when it may be hot (not that I ever do that, ahem. Seriously, I didn’t – *this* time…)

Add salt and vanilla extract. Stir.

Ask your cute little (but dang, he’s getting so big!) helper to pour in the almond meal. By the way, I asked a friend to bring me some almond meal back from a Trader Joe’s in the US. It’s like eleven billion times cheaper there. If you nearly die of shock when you see that it’s like $16 for a wee little bag of it here in Canada, you can probably just use unsweetened finely ground coconut instead. I haven’t tried it, but I don’t see why it wouldn’t work.

Add in the cocoa, then stir it all together with a wooden spoon. No other kind of spoon will do, obviously.

Place them in your freezer for at least 20 minutes, or until they are firm.