It’s been one of those
I’ve been managing a cold while trying to stay on top of the rest of life but right now each day feels like a giant Jenga game with each added responsibility probably meaning I’m one step closer to a giant collapse. I’m not talking about anything serious; it’s just the reality of learning how to parent a toddler (while third-trimester pregnant), maintaining the blog, relationships, and health, and keeping the space I live sanitary and safe. I’m sure the day I kick this cold my perspective will refocus and I’ll feel much more grounded again.
In the meantime, patterns continue (as they typically do) and rather than learning from the past, I made the same mistake of trying to develop recipes in this state of mind. The result: two failed batches of raw chocolate almond butter cups. I know, devastating.
Despite my set backs, I still wanted something to share something today and I think I might have found just the thing:
These Raw Coconut Macaroons were the first recipe I created for my ebook, In the Raw, released last April and the first recipe from the book I have shared with my blog. If you haven’t had a chance to check out In the Raw, I recommend you do so. I worked on this project last winter, creating healthy and delicious bite-sized raw desserts for everyone. AND from now through Christmas, the book is on sale for just $7.99.
For a full table of contents and more information, click here.
Now onto more important matters, cookies.
- 3 cups shredded (unsweetened) coconut
- 1/4 cup raw agave nectar
- 1 tsp coconut extract
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp of water
- 1/2 cup coconut oil, melted
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup (or agave nectar)
- Blend 1 1/2 cups of the shredded coconut in a food processor or high-powered blender until coconut begins to clump together and form a rough paste. Add remaining coconut, 1/4 cup agave nectar, extracts, salt, and water. Blend until combined.
- Using a rounded tablespoon, scoop cookies onto a parchment-lined baking sheet, mounding the top of each macaroon. Place in freezer while making the chocolate glaze.
- Combine all the ingredients for chocolate glaze, stirring until smooth. Dip the bottom of each chilled macaroons into the chocolate and place it back onto the parchment paper. Drizzle the top with any remaining chocolate glaze. Return to freezer until the chocolate has set up.
- Allow to thaw for 10 minutes before serving. Store in refrigerator for up to 5 days.
When you’re having “one of those days” how do you cope?
When days are rough and I’m feeling down, sleeping and pastries are usually my drugs of choice.
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