Raspberry Coconut Macaroons

Hello good samaritans,

On the weekend, I often like to plan my meals and snacks for the week and enter Betty Crocker to the exponent Martha Stewart mode. This afternoon, as destiny would have it, I have chosen to concoct some macaroons. Maybe it also has something to do with the fact that I will be going to Costa Rica in 2 weeks and am looking very much forward to eating some fresh coconuts. I think I’m trying to get into the Costa Rica ambiance ASAP.

Speaking of coconut, don’t you love coconut? Though the medical community seems to have been ostracizing coconut due to its high saturated fat content for some time, health experts are now saying the type of saturated fat contained in coconuts is probably not as detrimental as saturated fats from animals.  Because the carbon chains of coconut fat are shorter than those found in animal fat (12 carbons vs. 16-18 carbons), we now know that not all saturated fats can be lumped into one same category. Not all saturated fats are created equal.

It is now thought that coconut oil has a positive impact on health for a plethora of reasons. It can positively affect heart health by raising healthy HDL cholesterol and that it can help slightly lower abdominal circumference. It has a tropical taste and smell, contains antioxidants and a bounty of nutrients and possesses antimicrobial and antibacterial properties. What also fascinates me is that the type of fat in coconuts (called medium-chain fatty acids (MCFA’s)) are more readily used as energy than other types of saturated fat and are thus great for metabolism (in moderation, of course). Plus, coconut oil tolerates heat quite well so can be used for cooking, even at high temperatures.

Coconut Razzy Macaroons / Truffles

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Ingredients:

  • 1 1/2 cup of Medjool dates
  • 1/2 cup fresh raspberries
  • 1 cup walnuts
  • 1 cup pumpkin seeds
  • 1 tbsp. maple syrup
  • 1 tbsp. coconut oil
  • 1 cup shredded and unsweetened coconut
  • 1 teaspoon vanilla extract
  • 1/2 tsp. pink Himalayan sea salt

Instructions:

  1. Put all ingredients in food processor. Mix until homogenous mixture is obtained.
  2. Roll into about 2 dozen balls.
  3. Gobble up.

N.B. Keep these macaroon-truffle hybrids in the fridge for optimal preservation.

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