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Raw Mexican Chocolate Macaroons


  • 1 1/4 cup shredded sweetened or unsweetened coconut

  • 1/4 cup extra virgin, cold-pressed coconut Oil

  • 5 T cocoa powder

  • 2 T sweetener, like maple syrup or agave

  • 1/2 tsp. Vanilla

  • A few shakes of cinnamon

  • A sprinkle of cayenne for heat


  1. Add all ingredients into blender. Scrape and blend until thoroughly mixed.

  2. Roll the mix into small balls you could eat in 4 bites. Place in a nonstick dish or wax paper in the fridge.

  3. After about 10 minutes, the macaroons should be set.

  4. Serve, on a pretty white plate, sprinkled with cocoa, cayenne and cinnamon.

SOURCE: Yoga Journal

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