These macaroon bites are for someone with a sweet tooth! They are such a refreshing cookie to bring to any sporting event as they are unexpected and delicious! This is the last of the Game Night recipes for the upcoming World Series and playoff games but you can find the previous two for the Pesto and Kale Cauliflower Pizza Crust and the Delicious 4 layer dip here.
Whenever I go to any party my first thought is to make a B line for the food table and quickly ingest something sweet without hesitation. Since the first two recipes are savory I wanted to throw in a delicious and simple coconut and almond macaroon recipe. These little bites are filled with flavor from the blended nutty almonds, creamy coconut, sweet honey and hint of vanilla. The best part about these bite size cookies is how easy the recipe is - a food processor is the only thing you will need! They are a great treat to have at a party as there is no clean up and no need for a napkin. These cookies are also packed with nutrition from the almonds, almond milk, honey and coconut, which make for a great afternoon snack when you are feeling low on energy! You can even make these in bulk and store them in your refrigerator for the week ahead.
The almond milk that keeps these cookies together is a great source of vitamin E, keeping your skin hydrated and creating the glow effect so often talked about. The almonds also contain vital brain nutrients, such as L-carnitine and riboflavin, which can increase brain activity. Almonds are also high in fiber, helping to keep you full and satisfied, while normalizing bowl movements.
I hope you enjoy these cookies as they are a great excuse to eat something healthy and sweet during any event, at work or university. Cheers!
Prep Time: 15 minutes | Freeze Time: 30 minutes
Ingredients for the Coconut Macaroons:
- 1 cup shredded, unsweetened coconut flakes
- ½ cup coconut flour
-1 tablespoon maca powder
- ¾ cup almonds
- 2/3 cup almond milk
- 3 tablespoons honey or maple syrup
- ¾ teaspoon vanilla extract
- small squeeze of lemon juice (optional)
Start by placing the almonds and coconut flakes into a food processor and blend until a flour like crumble forms, 2-3 minutes. Simply add the remaining ingredients to the food processor and blend until combined. Taste the mixture to see if you would like to sweeten or add a splash of lemon juice. Roll into small balls and place in the refrigerator for 30 minutes to harden. Now roll the coconut macaroons in the extra shredded coconut flakes. Store in the refrigerator or freezer and enjoy!