Chocolate Raspberry Macaroons

"At last -- Coconut Flour, a delicious alternative to wheat and grain, that's packed with dietary fiber and it's a good source of protein too"

Warning: these cookies are very addicting! I find myself wanting these more than a plate of dinner.
The great thing is they are healthy made from coconuts, dark chocolate, and healthy fats.  The problem some may encounter is you think you can eat a whole batch because they are made of healthy ingredients so in moderation these are the perfect dessert! Although Rob walks you through this recipe in the video, I will jot it down for you here, so you can see it as well.  The ingredients are highlighted in the recipe below.

Pre heat oven to 375.

Prep work:

1. In a pan add 1/4 cup coconut oil and 1/4 cup of raw or grass fed butter and melt (we love the flavor butter gives it but if you prefer no dairy, just use all coconut oil)
2. chop up about 3/4 of a cup of dark unsweetened chocolate or you can buy cacao nibs or dark chocolate chips.

In the blendtec blender we add:

1. 4 eggs
2. 1/8 teaspoon of himalayan salt
3. 1/2 teaspoon of vanilla extract
4. 1/2 cup raw honey
5. pour the melted oil and butter in the mix.

Spin just enough to blend all the ingredients.

Add to that mix in the blender 1/2 cup unsweetened organic coconut flakes, and turn blender on low. While it's blending, add little by little 1/2 cup organic coconut flour.  Add the chocolate to the mix and blend.  Make sure it is the perfect amount because it can throw the texture of the cookies off by adding a little too much or too little of the flour.

Take a sheet pan and put parchment paper on it.  Take the mixture and roll them into balls and flatten them on the parchment paper.  Put them in the over for 18 minutes.  Keep oven light on and check on them periodically because every oven seems to be slightly different.  Just make sure they are lightly brown.

Take them out and add organic raspberry jelly (with that being the only ingredient in the jar) or you can always spin your own raspberries in a blender and add to the top middle of the cookie.  Pop back in the oven for 3-4 minutes.

Take them out and let them cool.  You can also put them in the fridge like we do to cool them down faster so we can eat them sooner!

Enjoy!

Coconut flour:

1. Contains the highest percentage of fiber of any other flour with a whopping 58%
2. Gluten-free and hypoallergenic 
3. Works well as a part of a weight loss program because of its high fiber content which promotes a feeling of fullness
4. Has fewer digestible carbs than other flours and even some vegetables