Delicious Coconut Macaroons

It struck me today that in one week's time, I will be the mother of a kindergartner. In a panic, I thought "I can't have a kid in school if I don't make some cookies!" There just seems to be something about being able to take some cookies in your lunch, or having some as a snack when you get home from school, that goes hand-in-hand with the very ritual of being in school, doesn't there? Am I alone on this?

So I dug a treasure out of the recipe binder that, with a very minor modification, was perfect. Not too sugary, not too flour-y, and only a modest-sized batch. Plus, it is made mostly from yummy, good-for-you coconut.

So, now all I need to do is wait another year until Skipper is actually going to be in school over lunchtime to make it! :-) (Just kidding.)

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These super-fast cookies have only five ingredients and are almost as healthy as cookies can be! Not overly sweet.

Coconut Macaroons

Makes: about 2 dozen

1/3 cup whole wheat (or unbleached all-purpose) flour
2 1/2 cups unsweetened flaked or shredded coconut
1/8 tsp. ground sea salt
1 tbsp. maple syrup, plus enough full-fat coconut milk or whipping cream to make 2/3 cup
1 tsp. vanilla extract (sugar-free is best)

In a bowl, combine flour, coconut and salt. Add maple syrup and cream mixture and vanilla; mix well. (Batter will be stiff.) Drop by tablespoonfuls (I use a small scoop from Pampered Chef—a melon baller would also work) 1" apart on a greased baking sheet, or an ungreased well-seasoned stoneware pan (my recommendation). Bake at 350 degrees for about 15 minutes, or until golden brown. Remove to a wire rack to cool.

Alternatives: This cookie would be wonderful raw, as my taste-testing proved to me. I would skip the flour for that. To make it stick better, I would melt a little extra-virgin coconut oil or butter, (say, 2 tbsp.) until barely liquefied, mix it in at the very end, then chill the cookies once you have put them on the sheet. (If you make the raw version, you will probably want to store them in a sealed container in the refrigerator, as well. Not so much the send-it-in-your-lunch type of cookie.)

Things that could be added to this cookie, whether baked or raw:

• sunflower seeds

• chocolate chips

• pumpkin seeds

• flax seeds

• sprouted grains, such as spelt or barley

At this point, you might want to start thinking of it more like a bite-sized granola bar!

Let me know in the comments if you try any of these variations, and I will also update this post as I try them to let you know the results!

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The perfect bite-size tea pairing--a touch of sweetness without overwhelming. Guilt-free healthy Coconut Macaroons. #wholefoods