Cacao Mint Macaroons
Monday morning, Dr. Perricone, a leading anti-aging physician was on Good Morning America talking about Nutrigenomics. If you are not familiar with nutrigenomics, it is a word you should really know about. Especially if you are eating a raw food diet. Nutrigenomics studies the relationship between the food we eat and how it affects our genes. The most exciting information that is being discovered, is that you can change your genetic expression. Or…you are not stuck with your parent’s DNA. It is pretty interesting stuff.
Dr. Perricone was talking about anti-aging and his favorite anti-aging, anti-inflammatory foods. That’s when I got really excited. He started out with green tea. Which by now, we all know is good for us. His second food? COCONUT OIL! I have to tell you, I have done a lot of reading about coconut oil. It is great for us. And when eating a raw food diet, we tend to use a lot of it. But trying to convince people who don’t know that it is healthy isn’t always easy. So, when a very well known physician gets on a national show like Good Morning America and talks about how good coconut oil is for us, I do back-flips.
This is what Dr. Perricone had to say about coconut oil:
“Virgin coconut oil is a medium-chain saturated fat (MCFA) that speeds weight loss, lowers cholesterol, reduces the risk of heart attacks, and improves diabetic conditions. MCFAs do not need the liver and gallbladder to digest them, which means instant energy and increased metabolic rate through thermogenesis. Coconut oil is beneficial to the immune system, because it has antimicrobial and antifungal properties. Coconut oil targets the thyroid and beefs up the metabolism, melting away abdominal fat quickly. With all these benefits, organic virgin coconut oil is a powerful nutrient that should be incorporated into your diet.”
He also went on to say that he consumes coconut oil in his diet every day.
In honor of the wonderful coconut and it’s health giving oil, I bring you tasty, super healthy macaroons. Fresh mint is growing everywhere these days. If you don’t have it, your neighbor probably does. It is delightful in this recipe. We have coconut, coconut oil and also cacao, which has tons of anti-oxidants in it!
Cacao Mint Macaroons
Macaroons
- 2 cups dried, unsweetened coconut
- 1/4 cup mint leaves
- 1/2 cup almonds
- 1/4 cup maple syrup (not raw but used in many raw food recipes)
- 1/4 cup agave
- 1/4 cup coconut oil, melted
- Place mint leaves and almonds in food processor. (I used pre-soaked, dehydrated almonds). Process until ground fine.
- Whisk together maple syrup, agave and coconut oil.
- Mix together coconut, almond mint mixture and agave mixture.
- Take a tablespoon and dip into hot water, pack with mixture and then turn out onto mesh dehydrator sheet.
- Dehydrate for 6+ hours or until desired dryness is achieved. You can start the dehydration at 140 for the first hour, then reduce to 115.
- Cool
Cacao Coating
- 1/2 cup cacao
- 1/4 cup maple syrup
- 1/4 cup agave
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla
- pinch salt (I use Himalayan)
- Whisk all ingredients together.
- Dip macaroons into cacao mixture and chill. You can let the cacao mixture cool a little before dipping for a thicker coating.
You may also like:
Hazelnut Mint Truffles
Susan wrote on October 11, 2010
Wow…as for the coconut, it is the main ingredient. You would have to completely rework the recipe. The almonds need to be dry for this. If they are wet, they will introduce too much moisture.
Lesli wrote on October 11, 2010
Another fantastic recipe idea! Thank you especially for the info on coconut oil–very helpful. 2 questions: 1. I don’t love the taste of dried coconut, so can it be left out of recipe without affecting the texture? 2. Can I soak but not dehydrate the almonds without affecting the texture? Thanks Susan–you’re awesome! 🙂
lisbet wrote on October 8, 2010
Ye gads, I have been trying to justify a dehydrator for so long but on a grad student budget I just can’t! These make me wonder about how I can fudge this with my oven.
Sheila wrote on October 1, 2010
I am just starting with the coconut oil and was wondering if the coconut BUTTER called for in your recipes is different than the solid state of coconut oil. If so, where do I get the Butter. Can’t find it in my health food stores in NC.
Susan wrote on October 1, 2010
Coconut oil and coconut butter are different. Coconut butter has more coconut solids in it. You can ask at your health food store or coop. It is usually carried with the almonds butter. If not it is in the Rawmazing on-line store.
Joanna Rawvelous wrote on September 30, 2010
OMGosh. These look fantastic! Mmmm…
Sarah Mendenhall wrote on September 30, 2010
wow this looks absolutely amazing! I will have to try this very soon!
Ricki wrote on September 29, 2010
Stunning! My mint plants have actually stopped growing over here (autumn is pretty cool) but I an always buy some at the market if need be. . . and I think need will be!! 😉 I’ve been eating coconut oil for all the reasons you mention for the past seven years, and am in love with it. So cool that it was mentioned on GMA!
hihorosie wrote on September 29, 2010
Oh my, these look incredible! I can just taste them. Thanks!
Catherine wrote on September 29, 2010
My jaw just dropped open when I saw your photo! These really look yummy!
Might I also add that coconut oil is good for your skin and scalp. I was a bit leery of using it on my skin since mine is sooooo incredibly sensitive, but I tried it and it is WONDERFUL! It penetrates your skin leaving it soft –NOT GREASY. I am hooked and would love to hear more about the uses and benefits of coconut oil.