Macaroon Cookies from Superfood Kitchen cookbook.
Julie Morris
  • Yield: 20 pieces

Easy to make and deliciously full of natural ingredients, the combination of maca and brazil nuts in these macaroons tastes almost like peanut butter . . . with a lovely coconut-ty embrace, of course. The results are quite irresistible.


1cup raw brazil nuts
1 1/4cups unsweetened shredded coconut, plus extra for rolling
1 1/2tablespoons maca powder
3/4cup (packed) soft Medjool dates (about 7 or 8), pits removed
1tablespoon maple syrup
1tablespoon vanilla extract
1/4teaspoon sea salt


  1. Grind all the ingredients together in a food processor until a coarse dough has formed. Check the consistency: pinch the dough and make sure that it sticks together, yet still crumbles like a cookie. If the dough is too dry, add water a teaspoon at a time until the dough sticks. If the dough is too wet, add spoonfuls of extra coconut until the dough is just right.
  2. Form the dough into balls, about a tablespoon at a time, and roll exterior in extra coconut. Flatten into cookies and serve. Kept covered, these cookies will last several weeks.

Reprinted with permission from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Morris.