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HAIL MERRY MACAROON COOKIES {healthy post monday} …

These little cookies have become my all-time favorite treat. They are found in a refrigerator in the raw food section at Whole Foods. My kids and I zip down that aisle first, tear open a bag, and the rest of my shopping experience is much more pleasant. My kids become strangely quiet and submissive when I hold the power of this cookie in my hand.

The best part of this treat is that I can give them to my kids and know that it is good for them. Health benefits of these cookies include the following:

RAW - full of live enzymes to improve digestion. This maintains optimum nutrients and vitamins that are not destroyed through baking heat

COCONUT OIL - hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. Includes properties such as antimicrobial, antioxidant, antifungal, antibacterial, and soothing.

COCONUT - rich in protein, fiber, and Omega 6 fatty acids (this is good for you). Coconut provides quick and lasting boosts of energy. Improves the outward appearance of the body, including softening skin, reducing the appearance of wrinkles and fine lines, controlling dandruff, and keeping the scalp and hair healthy.

MAPLE SYRUP - organic, raw syrup can boost your immune system, age-proof your skin, calm tummy troubles, and more. It is packed with anti-oxidants and anti-inflammatory compounds which may help prevent inflammatory diseases like cancer, osteoporosis, and Alzheimer’s. Contains essential nutrients like zinc and manganese, which can help you ward off illness.

COCOA/CACAO POWDER - may help to fight cancer, heart disease and aging through its antioxidant boosting effect. May lower LDL cholesterol, reduce the risk of blood clots, increase blood flow to the arteries, lower high blood pressure, boost cognitive performance and provide essential minerals such as calcium and potassium. Also has anti-depressant effects.

ALMOND FLOUR - high in protein, low in carbohydrates and low in sugars. Highly nutritious packed full of essential vitamins and it is gluten free!

The only down side to these amazing cookies is that our budget can’t keep up with the demand for Hail Merry’s at my house. So last week, I set out to crack the code on these scrumptious babies to make them at home. I googled and found a couple of great recipes here and here.  Then, like most foods I make, I had to improvise and tweak them a bit to come up with my own version. This time it was due to my girl spilling almost the entire bag of cacao powder (another non-cheap food we treasure around here).  I love to include my kids while preparing foods, but they keep me on my toes! Also, the store bought cookies are dehydrated, but I found keeping them in the fridge, gives almost the same texture.


1 heaping Cup Unsweetened Shredded Coconut 

1/4 Cup Coconut Oil

5 Tbsp. organic Cocoa or Cacao Powder

2 Tbsp. Organic 100% Maple Syrup 

1/2 tsp. Vanilla

1/8 tsp. Sea Salt

Pulse coconut in a food processor a few times.

Add the remaining ingredients and mix thoroughly, scraping down sides if necessary.

Scoop small balls with a batter scoop (or roll by hand, which is kinda messy) and place in a dish lined with parchment paper. 

Refrigerate immediately and store in a covered dish in your fridge or freezer.
Makes 10-15 macaroons, depending on size.

NOTE: *for the vanilla macaroon version, I substituted the cacao powder for 8 Tbsp. of blanched almond flour

Notice the “GMO Free” label! Please watch THIS video by Oct. 17 if you haven’t already.

Smooth, creamy, yumminess.

Hey! Where did those sneaky little fingers come from?

That’s the cute little smirk of a boy who is having a cookie for breakfast. 

"Why take a bite when I can put the whole thing in my mouth?"


Chocolate cupcakes and frosting … two of my favorite treats. I had the honor and privilege of “catering” for a friend last week and these two treats stole the show.  And when I say “catering,” I mean it in a very loose sense of the word. I have only done things like this for my family, and she is a good friend, so that’s close to family, right?  She asked me to do a “Chocolate Bar” dessert table for a customer appreciation event at her awesome store, that I love. Well, being the weirdo health nut that I am, I couldn’t just make the regular old traditional cupcakes and other non-healthy chocolate treats. I’m a girl of conviction and just couldn’t bring myself to make stuff I wouldn’t or couldn’t eat. So I did a little research on my new fav food blog, Chocolate Covered Katie, and decided on Vegan Chocolate Frosting Shots and Healthy “Hostess-Style” Gluten Free Cupcakes. They were both delish!
Introducing … Chocolate Frosting Shots! These have only 4 ingredients & are much healthier than the famous version at Sprinkles Cupcakes in Beverly Hills and New York City (& several other locations).
This is how I feel when I get to eat Chocolate Frosting Shots …
This is how I feel when I have to wait to eat my Chocolate Frosting Shots …
and wait … 
and wait …
and wait … boy my mom sure takes a lot of pictures!
Yes! Finally …
It was worth the wait!
Little dude doesn’t wait too well. These photos happened in a matter of seconds …
I think he likes it. I think he needs a hair cut too.
And here are the teeny, tiny, miniature-sized “Hostess-Style” Gluten Free Cupcakes. This is after they were piped full of the cream filling and before the warm, chocolatey glaze was poured on top …
Aren’t they so cute?? I think it’s the swirls …
And here are my little delicious creations getting ready to be gobbled up by a crowd of customers. I made 38 each. Only 2 were left.
The recipe for the Frosting Shots can be found here. I used Agave Nectar instead of Stevia or regular sugar. I actually made two small batches: one with Agave Nectar and one with powdered sugar and had my hubs do a taste test. He chose the one with Agave! I was so happy.  
The recipe for the Healthy “Hostess-Style” Gluten Free Cupcakes can be found here. I substituted the flour for a Gluten Free mixture of equal parts coconut flour, tapioca flour & white rice flour. For every three cups of this GF flour mixture, I add 1 tsp of xantham gum (what makes the texture not crumbly or gummy). I also used Sucanant instead of Stevia or regular sugar. Sucanat is a raw form of sugar and more healthy for the body to process. Sure makes eating yummy treats more fun when you know they are more healthy for you!