Coconut Macaroon Recipe

If we are going to run all these miles, the occasional sweet treat (or a small treat everyday!) is a perfect way to reward our bodies and soul. These macaroons are a crowd pleaser. The sweetener of organic maple syrup of raw local honey is more gentle on the blood sugar. And coconut butter in addition to coconut oil is getting some amazing nutritional press these days because:

• It’s rich in lauric acid, which boosts immunity and destroys harmful bacteria, viruses, and funguses.
• It actually boosts your metabolism, which aids in weight loss and increases energy levels.
• It’s packed with healthy fats, so you feel full longer.
• It’s full of essential amino acids, calcium, and magnesium.

3 cups dried, unsweetened coconut flakes
1 and 1/2 cups raw cocoa powder
1/2 or 3/4 cup organic maple syrup or raw local honey (depending on how sweet you want them)
1/3 cup coconut butter (not oil)
1 tbs vanilla extract
1/2 teaspoon sea salt

In a large bowl, combine all the ingredients and stir well to combine.

Using a small ice cream scoop, your hands, or a big tablespoon, make bite size balls of the dough onto tray. If you are using your hands, it helps to refrigerate the mix a bit prior to forming the macaroons. Store in Tupperware. Refrigerate.

For blonde macaroons: replace the cocoa powder in the recipe above with an equal amount of fine almond flour.

Recipe by Team for Kids Coach Jennifer Hessmer

Do you have a recipe and photos you would like to share with Team for Kids runners? If so, email them to for a chance to be featured!

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