Blonde macaroons

 

These little treats are easy to make and super delicious. In this healthy update of a classic recipe, good fats and whole sweeteners replace refined flour and white sugar. They are gluten-free and can be raw and/or vegan as you choose. This recipe is a great one to make with a child because it is so simple and rewarding. Another plus is that they travel well. I sent some on the plane with my dad, and wrapped some up in parchment as gifts for friends.

Coconut is a great source of healthy fat that nourishes the body. Though saturated fats sometimes get a bad rap, coconut oil contains medium chain fatty acids that have no negative affect on cholesterol ratios and actually help protect against heart disease. Our bodies use the medium chain fatty acids for energy instead of storing them as fat so it supports improved endurance and relieves fatigue. Coconut contains a large amount of lauric acid, the predominant fatty acid found in mother's milk, which exhibits antiviral, antimicrobial, antiprotozoal and antifungal properties and supports the immune system. Coconut is high in fiber and has a low glycemic index, helping to slow the body's absorption of sugars. This nourishing fat supports the absorption of many nutrients including vitamins, minerals, and amino acids. Coconut oil is also a wonderful moisturizer for the skin and hair, especially during the summer months when we are exposed to more sun. It acts as a sunscreen, improves the lipid content of the skin, and contains antioxidant vitamin E. I love to use it on my whole body!



Blonde Macaroons 
based on a recipe by the fabulous chef Renee Loux

• 3 cups dessicated coconut
• 2 Tb. raw cashew butter
• 2 Tb. coconut butter
• 4 to 6 Tb. raw honey and/or maple syrup (to keep it raw use honey, to keep it vegan use maple syrup. I used a combination of the two)
• 1 ts. vanilla extract or the seeds of 1 vanilla bean
• 1 ts. ground cinnamon
• Pinch of good quality sea salt

Grind 1 cup of the coconut in a food processor until it becomes a fine powder. 

Add the cashew butter, coconut butter, sweetener, vanilla, cinnamon, and salt and blend well. Place mixture in a large bowl and fold in the rest of the shredded coconut. I found it easiest to use my hands to really get in there and mix it up! 

Roll the dough into 2 tablespoon sized balls. For raw macaroons dehydrate at 112 degrees F for 12-24 hours until they are as dry as you desire, or place in the freezer until firm. Alternately, bake them at your oven's lowest setting for 2 hours until a crust forms. 

Young coconut bounty in Bangalore India where you can buy them on the street for about 30cents! I miss thiss!