Copycat Coco-Roons

Have you had Coco-Roons? They are a delicious, refined-sugar-free, raw coconut macaroon treat.  But they are pricey! They run about $8-$12 for a bag of 8 cookies.  So I decided to set out to make my own. And, in all humility, my copycat recipe is pretty darn close! I'd say the only difference is that mine tasted more fresh (because they were!). 

Coco-roons come in a variety of flavors: Brownie, Cacao Nib, Lemon Pie, Vanilla, Vanilla Maple, and Apple Pie. I will share the base recipe for these Copycat Coco-roons, and some ideas of how you can customize them to the flavor of your choice!

Pictured here are brownie and vanilla flavored Copycat Coco-Roons.  With just 6 ingredients and no baking involved, these whip up in a jiffy! They are also peanut, tree-nut, dairy, and wheat free!  Tell your MSPI and GF friends!

Copycat Coco-Roons

Makes 10-12

Ingredients:

1/2 cup coconut oil

3 tablespoons real maple syrup

1/2 cup coconut (or almond) flour

1 teaspoon vanilla extract

1/4 teaspoon sea salt

3/4 cup shredded unsweetened coconut

Directions:

1. Line a small cookie sheet with wax paper. 

2. Place the coconut oil in a medium, microwave-safe bowl. Microwave 10-20 seconds, just barely melting the oil so it can be stirred smooth.

3. Stir the maples syrup into the oil. Add the flour, vanilla, and salt. Stir in the shredded coconut. Batter will be thick.

4. Using a small cookie scoop, place rounded spoonfuls on the wax paper. Refrigerate to set. Store in an air-tight container. Refrigeration is optional. 

Optional Add-Ins:

• 3 tablespoons cocoa powder (cut back flour by 3 tablespoons)
• Lemon zest and lemon extract to taste
• Cacao-nibs
• Orange zest and orange extract to taste
• 1/2 teaspoon cinnamon and 3-4 tablespoons diced dried apples

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Buttermilk Syrup with Coconut Oil

Buttermilk syrup is the unsurpassed champion of all breakfast toppings. This sounds like an opinion, but it is, in fact, FACT.  And it is most definitely NOT on my no-refined-sugar diet I am doing Monday through Saturday.  Sunday, however....

I decided waffles were in order Sunday morning, and I realized we were out of maple syrup. Then, I had the idea of making some buttermilk syrup. Since we are trying to eat healthier, I decided to try making the syrup a bit better for us--definitely not into a diet food--but with more redeeming value.

Most recipes for buttermilk syrup call for butter, sugar, buttermilk, baking soda and vanilla (some call for corn syrup as well).  I used a combination of coconut oil and butter; and I used less sugar and more buttermilk than many recipes you may have seen.

As a side note: I have bought this and other brands, and Kirkland Organic Coconut Oil (found at Costco or online) is my favorite. It is unrefined, so the coconut scent is evident, but only very slightly. It is hard at room temperature, but not so hard I have to chisel it out of the jar.  It leaves a fresh feeling in your mouth if you taste it by itself--unlike the icky coating that lower-quality oils seem to leave. 

The recipe I came up with was a HUGE winner! It has the decadent flavor that you expect from a buttermilk syrup, but not the burn-your-throat caramel-like richness of traditional buttermilk syrup that can quickly take over all other flavors. This syrup complimented the waffle taste, instead of covering it. It will be my new go-to homemade syrup! I can't wait to serve it again!

Buttermilk Syrup with Coconut Oil

Serves 8-10

Ingredients:

4 tablespoons butter

4 tablespoons coconut oil

1 cup sugar

1 cup buttermilk

1/8 tsp salt

1 teaspoon baking soda

1 teaspoon vanilla

Directions:

1. In a medium-large sauce pan, melt butter, coconut oil, and sugar over medium-low heat. Stir in buttermilk and salt. Turn up heat to medium and bring to a boil. Boil 1 minute. Remove from heat.

2. Stir in baking soda and vanilla. Mixture will begin to foam. Stir well. 

3. Serve hot or warm over pancakes, waffles, or french toast. Mixture is thin, but thickens when it cools. Store in a covered mason jar in the refrigerator. Re-heat for future use. 

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