{The perfect runner’s treat: Chocolate Coconut Almond Macaroons}

So I’ve been on a serious coconut bender lately…

I’ve been enjoying mini bowls of coconut chocolate tapioca puddings after dinner..

Chocolate glazed profiteroles filled with a vanilla bean coconut custard (recipe to come)..

Raw cacao coconut macaroons from the Farmers Market..

Incorporating coconut milk into homemade thai curries and munching on these addictive and delicious Oskri coconut almond bars (my fellow blogger and friend discovered these beauties)..

So continuing with the momentum, here is a super quick treat you can whip together in a matter of minutes.

I present to you my chocolate coconut almond macaroons – a yummy treat that is made up of healthy fats and protein, making it a perfect treat that you can indulge in without feeling guilty.

I did some research on the web and loosely came up with my own version and they turned out fantastic on the first try!

They’re egg-free (vegetarian friendly) and can be made vegan and by subbing in brown rice syrup or agave nectar for the maple syrup. They also have less sugar than most macaroon recipes so you can indulge and not have a major sugar crash an hour later.

The batch made a perfect dozen macaroons in a silicone mini muffin pan..

Crispy on the outside and soft and chewy on the inside..coconuty bliss..

Did you know both almonds and coconut oil are ingredients that runners should incorporate into a healthy diet?

Almonds have one of the highest nutrient levels of all nuts. They are packed with vitamin E (antioxidants) calcium and magnesium, minerals often lacking in a runners diet that are important in the contraction of the muscles.

Coconut oil are a saturated fat in the form of lauric acid – a medium-chain triglyceride that is easily used as energy and difficult for the body to store as a fat. It has anti-bacterial properties and may reduce harmful LDL cholesterol. It also has a high smoke point than other vegetable oils which makes it an ideal baking oil. They are one of the key ingredients in the “Direct Energy Fuel Bites” in one of my favourite nutrition books, The Thrive Diet.

Almost Vegan Chocolate Coconut Almond Macaroons

(Makes approximately a dozen mini muffin sized bites)

  • 1 cup organic unsweetened shredded coconut
  • 1/4  cup organic raw almond meal (sliced almonds pulverized in my Magic Bullet)
  • 1 tbsp of unbleached flour (can sub in coconut flour to be gluten-free)
  • 2 tbsp melted cacao bliss (a raw chocolate coconut butter) or just use regular coconut oil and add a couple tbsp of cocoa/carob powder
  • 2 tbsp of maple syrup (can sub in honey, agave nectar or brown rice syrup)
  • pinch of vanilla salt (or salt + 1 tsp of vanilla extract)
  • dash of cinnamon (optional)

Mix together all the ingredients in a bowl and spoon the mixture into a silicone mini muffin tin till level. Bake at 325F for about 14 minutes and allow to cool before removing from the pan. Store in an airtight container (if they make it in there).

Feel free to add your own twist – dip them in chocolate, add goji berries, cacao nibs, lavender, add in an extract like mint or omit the cocoa and add some lime zest for a tropical twist 🙂

Comments
10 Responses to “{The perfect runner’s treat: Chocolate Coconut Almond Macaroons}”
  1. foodtable says:

    Omg! Everything in this post is amazing and I want to eat it all! Lol. I love chocolates and coconut. Perfect combo!

  2. I too have had a mean coconut streak lately! I actually made something kind of similar on my blog today. The macarons sound amazing, and I’ll be waiting with baited breath for your profiteroles recipe! 🙂

  3. Vincci says:

    Wait… can you please explain to me how maple syrup isn’t vegan?

  4. SOUNDS DELICIOUS MAYBE I’LL TRY TO MAKE SOME.

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  1. […] browsing my list of favorite blogs recently, I came upon Jen’s (Chocolate and Ginger) “Almost Vegan Chocolate Coconut Almond Macaroons” […]



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