Coconut Chocolate No-Bake Cookies

12 Aug

As a kid, I hated coconut. The smell, taste, and texture did not appeal to me in the least. Now? Now I can’t get enough of the stuff. If coconut wasn’t so healthy, it’d be a problem. Thankfully, it’s a freaking awesome food to be in love with. As Sarah Ballantyne of The Paleo Mom explains:

Unlike most tree nuts, coconut does not contain omega six fatty acids.  Instead, coconut is rich in Medium Chain Triglycerides (MCTs), a very special “short”-chain saturated fat (unlike the longer saturated fatty acids typically found in animal fat).  MCTs do not require bile salts for digestion.  They diffuse passively from the intestines into the blood and do not require modification before being used as energy for your cells.  They are metabolized very easily and, because they are a fat and not a sugar, they can be used by your cells for energy without a spike in your insulin. Also, because MCTs are a saturated fat, they do not oxidize easily or produce free-radicals.

Like I said, coconut is amazing. I use extra-virgin coconut oil in cooking and baking, unsweetened shredded coconut in sweet and savory dishes, coconut flour in both goodies and main dishes, coconut cream concentrate 10 different ways, and coconut milk in a million different ways. I even have been known to mix my protein powder with some coconut water for post-workout goodness.

I found this recipe when searching for grab-and-go snacks for family paleo camping. Things I like about these cookies- ridiculously quick to throw together, doesn’t use a ton of cocoa powder but still has a chocolatey flavor, and my kids and husband love them. The one downside is that heating up raw honey cooks out all the goodness of being raw, but what can you do?

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Coconut Chocolate No-Bake Cookies

 

2 cups dried, unsweetened, shredded coconut

1/3 cup raw, local honey

1 ½ tablespoon cocoa powder (or cocao powder for extra goodness)

1/3 cup melted coconut oil

1/3 cup almond butter

1 teaspoon real vanilla

  1. Measure out your almond butter to have it ready.
  2. Put honey, cocoa powder, and oil in medium saucepan over medium-high heat.
  3. Watch it as you bring mixture to a boil for 1 minute, stirring with a spatula to prevent burning. It’ll bubble like a weird brown science experiment.
  4. Immediately remove from heat.  Stir in the almond butter and vanilla.
  5. Stir in coconut until everything is coated.
  6. To get the shape of my cookies, I used a spatula to press a little of the mixture into a small Tupperware and packing it firmly. Then add a little more and pack it  in more. Because of the coconut oil, it’ll fall right out onto a parchment lined baking sheet. I have found that this shape crumbles less when bitten into.
  7. Alternatively, you can simply scoop out spoonfuls onto the parchment paper.
  8. Toss into the fridge until set- a few hours at most. Once that happens you can transfer them into a container and store in the fridge. (If camping, keep an ice pack on top of the container.)

If you try any add-ins, let me know in the comments below!

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2 Responses to “Coconut Chocolate No-Bake Cookies”

  1. Christy August 12, 2013 at 12:56 pm #

    These look delicious. We can’t have lamond butter but I am going to try with Sun-nut butter.

Trackbacks/Pingbacks

  1. Pumpkin Spice Coconut Cookies | - November 4, 2013

    […] for my husband to put into his lunch. I hadn’t noticed; so he kindly asked me to make my chocolate coconut no-bake cookies and I eventually got around to obliging a few days later in between the hectic whirring around the […]

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