My BFF is in town this week while Mark is off on a business trip. We’ve done a lot so far. Finished a 5k, went to my niece’s baptism, had laughing-fits from stories from our college days, finished more bottles of wine than I would like to admit, baked, cooked, and made time to watch plenty of trash shows (insert Real Housewives and Southern Charm).
These cocoroons were inspired from a bag of lemon pie cocoroons we obsessed over from Whole Foods. It’s a no-bake treat that’s also raw AND paleo. I promise you that these are anything but boring in flavor. These bad boys are SO GOOD! It’s only a perk that there’s no grain flour or refined sugar in this recipe – just complete goodness that I can’t get enough of. They get their sweetness from pure maple syrup, and a nice bite from shredded coconut and almond flour. The the brightness of lemon zest just takes this over the top. This is a must for lemon or coconut lovers out there.
Best part is it comes together in just under 5 minutes. Oh yeah.
1 1/2 cups unsweetened shredded coconut
1/2 cup almond flour
3-4 tablespoons pure maple syrup
3 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon salt
zest from one whole lemon
1/2 teaspoon poppy seeds
Place all ingredients into a food processor and blend for 30 seconds. Scoop out using a cookie dough scooper, or roll a tablespoon portion into balls using your hands. Place cocoroons onto wax paper.
They're good as is, or if you want a dryer, firmer cocoroon, let them air dry for 5-6 hours.