Chocolate Nut Macaroons

Chocolate Nut Macaroons

Chocolaty coconut and oatmeal macaroons are combined with almond butter, walnuts and/or pecans, chia seeds and ground flax seed for added protein and nutrition. The best thing about these macaroons is that they do not require baking, and are quick and easy to make.

Chocolate Nut Macaroons

Ingredients                     Makes: approx. 45 walnut-sized macaroons
1/2 cup coconut oil ~or~ unsalted butter
1/2 cup milk
1 1/2 cups fine unprocessed organic sugar
1/4 cup unsweetened cocoa powder
1/4 tsp cinnamon powder
sprinkle of sea salt
1/2 cup almond butter
1 tsp vanilla extract
2 cups quick-cooking oats
3/4 cup unsweetened coconut (if sweetened reduce sugar)
1/4 cup walnuts ~and/or~ pecans, broken
2 Tbsp chia seeds (optional for added health)
2 Tbsp ground flax seeds (optional for added health)

Instructions
Prepare ingredients. In a medium-sized bowl combine the sugar, cocoa powder, cinnamon powder and just a sprinkle of sea salt. In another medium to large sized bowl combine the oats, the coconut, the broken nuts, the chia seed and the ground flax seed.

Combine Ingredients. In a medium to large sized saucepan over medium-low heat, melt down the coconut oil. When the coconut oil is melted down, stir in the milk and then the combined bowl of sugar, cocoa powder, cinnamon and sea salt; stir until you have a smooth chocolaty sauce. Increase the heat to medium-high and bring the pot to a gently boil. Boil gently for 1 full minute only and then turn off the heat source and transfer the pot to a cool element.

Stir the almond butter into the chocolaty mixture until well combined and then stir in the vanilla extract. Now add the combined bowl of oats, coconut, nuts and seeds. Stir until all ingredients are well combined. The mixture should be thick, chunky and chocolaty.

Make the macaroons. Line two baking sheets with wax paper or parchment paper. With a spoon drop walnut sized mounds onto the waxed paper leaving 1/2 an inch space between the macaroons. Transfer the trays to a refrigerator or freezer to cool until hardened. Keep the cooled macaroons in the refrigerator in a sealed container; layer using the wax paper in-between for best storage.

Recipe shared by: J. Marshall

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