No need for melting chocolate squares or reaching for the butter, milk ortoxic refined white sugar. You won’t even need to turn your oven on to make these sweet little goodies. Could it get much easier?
- 2 1/2 cups unsweetened shredded coconut
- 1/2 cup raw organic cacao powder*
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup raw coconut oil, melted
- 1/2 cup pure maple syrup*
- 1 tsp vanilla
- 1/2 cup dried cranberries
1. In a medium bowl, combine coconut, cacao powder, cinnamon and salt. Stir until well combined.
2. Stir in melted coconut oil, maple syrup and vanilla. Combine well.
3. Add in cranberries and stir all ingredients until they are well combined and it looks like a sticky mess.
4. Line a cookie sheet with parchment paper. Drop by spoonful onto cookie sheet. Don’t fret if they look like they’re going to fall apart, those little bits of coconut will freeze together and hold strong. Put them in the freezer for 3 hours or until set. Store covered in the fridge once set.
Raw organic cacao powder is a much healthier option than melting chocolate squares or even using cocoa powder. Cacao is an excellent natural source of magnesium. It also contains essential minerals and nutrients such as iron, potassium, proteins and alkaloids. Unlike cocoa powder, cacao powder is cold-pressed and milled at low temperatures to protect these valuable nutrients. You can find it at your local health food store.
I sweetened these macaroons with pure organic maple syrup (not Aunt Jemima). Maple syrup contains 54 different antioxidants and it’s rich in calcium, vitamin B, potassium, zinc and magnesium. It’s a much better option than refined white sugar or brown sugar. Brown sugar is simply refined white sugar with molasses added.