Hello, hello! Yes, it’s been a while. Honestly, its been a few weeks of crazy madness, graduate school nutrition finals and the creation of 500+ flashcards, Holiday happenings, rainy and relaxing Portland weekends, a slight lack of inspiration, and simply zero time to write, blog, photograph, and cook treats for y’all.

But phew, with just four days till Christmas, I thought that it’s about time that I get back in this blogging game and bring you a treat that’s worthy of sharing with all of your friends and family this lovely Holiday season. Basically, if you haven’t baked up a storm already, here’s yet another quick and easy vegan treat to add to your Christmas cookie repertoire, that I know you will just l o v e.

A raw cookie? Yes – hear me out. Traditional coconut macaroons are a beautiful thing, but are usually packed with far too much sugar and another common allergen that may not work with your Holiday guests: eggs. These raw macaroons are absolutely allergen free, vegan, and gluten free and are more Mounds bar than baked Italian cookie, but are as delicious just the same. They’re made with simple pantry items like unsweetened coconut flakes, coconut oil, a liquid sweetener of your choice (like honey or maple syrup) and just a hint of sea salt to balance out all the sweet goodness. They’re then lovingly drizzled (or dunked) in homemade raw chocolate that’s made of just three ingredients plus a pinch of sea salt. Because they’re packed with simple, heart healthy, body-loving goodies – you know that these cookies are a sweet treat that happen to be good for you too.

Gone Coconuts.

These cookies are filled with 2015’s superfood: coconut oil. We slathered our skin in it, removed our makeup with it, and swore by its magical powers for every other beauty and self care routine. We cooked with it, roasted with it, added it to smoothies and coffee, and swished around a tablespoon of it on our mouths every morning. Yes, coconut oil has had its year – and with good reason, of course. Organic, unrefined coconut oil is filled with a whole host of body-loving goodies including medium chain fatty acids, a type of (good) saturated fat that’s processed in the liver and provides energy boosting powers. It’s also made up of pathogen-killing lauric acid, provides brain loving fatty acids, and helps to raise your good HDL cholesterol. This oil’s superstar status is well deserved. Make sure to always purchase organic, unrefined coconut oil for raw recipes.

Heart healthy coconut oil and coconut flakes + rich and zinc filled cacao powder + sweet honey + a pinch of sea salt = a simple, raw macaroon to make all your dreams come true.

Raw Coconut Macaroons

Makes 12

Coconut Filling:

2 cups unsweetened shredded coconut, divided
¼ cup coconut oil, melted
3-4 tablespoons honey or maple syrup
1 tablespoon water
A pinch of fine sea salt

Chocolate Coating:

1/3 cup coconut oil
¼ cup cacao powder
2 tablespoons honey or maple syrup
A pinch of fine sea salt

Method:

In a double broiler, or a glass bowl over a pot of simmering water, melt coconut oil. Remove from heat and whisk in sweetener and sea salt. Set aside.

Place half of the shredded coconut in a mixing bowl and the other half in a food processor. Process coconut flakes with 1 tablespoon of water in food processor until it resembles a chunky, butter consistency – which may take 2-3 minutes.

Add melted coconut oil mixture and coconut butter food-processor mixture to bowl with coconut flakes. Taste for sweetness. Use your hand or a wooden spoon to thoroughly combine until mixture is sticky and easily to shape. Scoop coconut mixture into small balls and roll between your hands to form into a ball shape – wetting your hands makes this step easier. Place coconut macaroons on a lined baking tray with parchment paper and repeat with the remainder of the mixture. Place baking tray in the refrigerator to set for 1 hour while you make the chocolate and strategically do some dishes!

For the chocolate coating: In a double broiler, or glass bowl set over simmering water, melt coconut oil. Remove from heat and whisk in honey or maple syrup, cacao powder, and a pinch of sea salt until texture is liquid and smooth.

Remove chilled coconut macaroons from refrigerator and get chocolatey! You can dip each macaroon in chocolate or drizzle chocolate over the top of each one. Place back into the refrigerator to set and harden – about 2 minutes. Continue dunking or drizzling coconut macaroons to build up a nice layer of chocolate coating, setting back in the refrigerator to chill each time. Feel free to top your macaroons with flaked coconut or almonds when your chocolate has all run out. Store chilled coconut macaroons in the freezer where they’ll keep for 4 weeks. Enjoy!

Nourishing Notes:

-This recipe was inspired by Sarah from My New Roots.
-Pressed for time? Instead of making raw chocolate from scratch, you can easily melt a 70% (or higher) dark chocolate bar and drizzle that over chilled macaroons.