Paleo Chocolate Coconut Macaroons from Fry Sauce and Grits

I am very excited to have my friend Courtney here to share a healthy dessert option with you all! I, for one, cannot live without some sugar, so I am super pumped about this recipe! Thanks Courtney! ~Amber  

 

Hello Dessert Now, Dinner Later readers! My name is Courtney and I’m from the blog Fry Sauce & Grits. It’s a eclectic lifestyle blog where my two sisters and I share our passions for beauty, bras, healthy living, fashion, interior design, and motherhood. I’ve known Amber for quite some time now and I absolutely adore her! She’s such a talented foodie and sweet person and I feel so honored to be guest posting on her blog today!   

 

Last year I was on a quest to lose the 35 pounds I lost from having my first baby, Amelia. I enrolled into this program called LeanMoms and pretty much changed my life when it came to understanding and learning how to eat healthy and exercise to lose weight. One of my favorite recipes from this program was this decadent Paleo Chocolate Coconut Macaroons recipe! This treat helped me to get through those times when I wanted to eat a dozen donuts or an entire carton of ice cream. They’re so delicious, sweet, and have the nicest hint of saltiness to them, I’m sure you’ll fall in love with them too!  

Paleo Chocolate Coconut Macaroons

Yield 10 Servings, 2 cookies per serving

Ingredients

  • 1 cup coconut flakes, unsweetened
  • 2 TBSP cocoa powder
  • 1/3 cup walnuts, finely chopped
  • 1/3 cup dates, finely chopped
  • 2 TBSP agave nectar or honey
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 TBSP protein powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil

Instructions

  1. In a medium bowl, mix coconut flakes with cocoa powder until coconut is completely covered with powder.
  2. Add walnuts and dates to a food processor and pulse until the mixture becomes finely chopped and sticky.
  3. Add coconut flakes and cocoa powder mixture, honey, cinnamon, vanilla, protein powder, salt, and coconut oil. Blend until mixture holds together when pressed.
  4. Form batter into round balls by hand, about 1 TBSP each. Freeze for two hours. Two balls equals one serving.

Recipe Notes

Recipe from: Courtney at Fry Sauce & Grits
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