Maca Roons

I have always been a huge fan of macaroons- enjoying their chocolatey, chewy goodness!

I was highly motivated to take this yummy treat and infuse it with an extra dose of superfood nutrition. This recipe includes coconut oil, which truly one of the only foods that nutrition experts from all camps (vegan, vegetarian, Paleo, Traditional…) can agree upon.

In addition to coconut oil, of course, the recipe includes raw cacao, which is the richest food source of magnesium on the planet among other benefits.

What takes this to the next level, however, is the added boost of maca. Maca is often referred to as “Peruvian ginseng” and has long been respected for its many health benefits. In addition to being mineral rich, it also has a lot of vitamins, enzymes and essential amino acids. Maca root is also helpful for restoring hormone balance, which is why it has long been referred to as an “adaptogen”. Many people also report feeling more energized when they include maca in their diet.

Powdered maca root can easily be added to smoothies, soups, dressings, and even this handy cookie recipe!

Maca has a malt-like taste which for some can take some getting used to. It’s always a good idea to start off with small amounts and increase gradually. Certainly with this recipe you may wish to cut back on the amount of maca until you get used to the flavour.

Maca roons

1 1/2 cups shredded unsweetened coconut
1/3 cup coconut oil
1/3 cup + 2 tablespoons raw cacao
1 tablespoon maca (you may adjust and use less)
1/4 cup maple syrup
1 teaspoon vanilla extract
pinch salt

Add dry ingredients to food processor. Pulse until well incorporated. Add oil, maple syrup and vanilla extract. Continue to blend. Working quickly, roll into balls and place on wax paper lined cookie tray. Place in freezer until firm. Store in air-tight container in fridge or freezer.