Cacao Mint Macaroons

by Susan on September 28, 2010

Monday morning, Dr. Perricone, a leading anti-aging physician was on Good Morning America talking about Nutrigenomics. If you are not familiar with nutrigenomics, it is a word you should really know about. Especially if you are eating a raw food diet.  Nutrigenomics studies the relationship between the food we eat and how it affects our genes. The most exciting information that is being discovered, is that you can change your genetic expression. Or…you are not stuck with your parent’s DNA. It is pretty interesting stuff.

Dr. Perricone was talking about anti-aging and his favorite anti-aging, anti-inflammatory foods. That’s when I got really excited. He started out with green tea. Which by now, we all know is good for us. His second food? COCONUT OIL! I have to tell you, I have done a lot of reading about coconut oil. It is great for us. And when eating a raw food diet, we tend to use a lot of it. But trying to convince people who don’t know that it is healthy isn’t always easy. So, when a very well known physician gets on a national show like Good Morning America and talks about how good coconut oil is for us, I do back-flips.

This is what Dr. Perricone had to say about coconut oil:

“Virgin coconut oil is a medium-chain saturated fat (MCFA) that speeds weight loss, lowers cholesterol, reduces the risk of heart attacks, and improves diabetic conditions.  MCFAs do not need the liver and gallbladder to digest them, which means instant energy and increased metabolic rate through thermogenesis. Coconut oil is beneficial to the immune system, because it has antimicrobial and antifungal properties.  Coconut oil targets the thyroid and beefs up the metabolism, melting away abdominal fat quickly.  With all these benefits, organic virgin coconut oil is a powerful nutrient that should be incorporated into your diet.”

He also went on to say that he consumes coconut oil in his diet every day.

In honor of the wonderful coconut and it’s health giving oil, I bring you a tasty, super healthy treat. Fresh mint is growing everywhere these days. If you don’t have it, your neighbor probably does. It is delightful in this recipe. We have coconut, coconut oil and also cacao, which has tons of anti-oxidents in it!

Cacao Mint Macaroons

  • 2 cups dried, unsweetened coconut
  • 1/4 cup mint leaves
  • 1/2 cup almonds
  • 1/4 cup maple syrup (not raw but used in many raw food recipes)
  • 1/4 cup agave
  • 1/4 cup coconut oil, melted

1. Place mint leaves and almonds in food processor. (I used pre-soaked, dehydrated almonds). Process until ground fine.

2. Whisk together maple syrup, agave and coconut oil.

3. Mix together coconut, almond mint mixture and agave mixture.

4. Take a tablespoon and dip into hot water, pack with mixture and then turn out onto mesh dehydrator sheet.

5. Dehydrate for 6+ hours or until desired dryness is achieved. You can start the dehydration at 140 for the first hour, then reduce to 115.

6. Cool

Cacao Coating

  • 1/2 cup cacao
  • 1/4 cup maple syrup
  • 1/4 cup agave
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla
  • pinch salt (I use Himalayan)

1. Whisk all ingredients together.

2. Dip macaroons into cacao mixture and chill. You can let the cacao mixture cool a little before dipping for a thicker coating.

You may also like:
Hazelnut Mint Truffles

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{ 28 comments… read them below or add one }

Erin D September 28, 2010 at 11:22 am

These look AMAZING!!! Garden mints always need a new purpose, and I have oodles. Thanks!


Carla September 28, 2010 at 12:44 pm

Hi – I just love the things you come up with and I am really just starting on a “whole Foods” way of living so I am no where near the Raw way of eating. However, I love that you can take some very nutritional things and make them into yummy things with only a few ingredients. It is my goal to try and take in as much as possible that has 5 whole food based ingredient or less as possible. So, it is a process. I have tried you Goji berry balls and LOVED them. I like the options that do not need a dehydrator and take 6 plus hours to make. I also do not want to spend the $200- $500 on a dehydrator that I am not sure I will use yet. Any alternatives to anything like the recipe above or not? I also need to by a food processor. I tried to do some of the things you suggest in a blender and I got mush. Let me know. THANKS love your work. I am also a mom of two little girls so making some things that makes them not want to run the other direction is awesome! Its a process. I know. Could you suggest any of your favorite or most basic things for me to try knowing I am new at this and also things that are more family friendly. Thanks in advance!!!


Susan September 28, 2010 at 12:51 pm

You can put the in the oven at the lowest temp but you will have to watch them to see when they are done. And, they won’t be raw but they will still be healthier than the traditional versions. I use the kitchen aid food processor. They are available in my store. Also, There is a search function and really great recipe indexes on the site. I suggest you just spend a little time looking through it! :-)


Eco Mama September 28, 2010 at 1:07 pm

I can’t wait to try this one—great idea!! This would be lovely around the holidays too, really like the green tint.
That is great that this information is creeping into mainstream, people are sometimes surprised when they find out I eat coconut oil, that old propaganda really stuck. Grateful something so delicious and useful is so great for you. Also Love green tea.
Eco Mama


cristina September 28, 2010 at 1:11 pm

These look absolutely delicious however I was wondering if anyone would have any suggestion as to what I could use as a substitute for the mint leaves. I have a daughter that just won’t touch anything with mint in it.
Thanks so much.


Susan September 28, 2010 at 1:14 pm

You can just leave them out…put in some cinnamon, or what ever she likes.


Jennifer and Jaclyn @ sketch-free vegan September 28, 2010 at 5:27 pm

whoo! These look absolutely rawmazing! Love mint and chocolate together!


Cynthia September 28, 2010 at 6:40 pm

I am so excited to try these. Yummy coconut, mint, and chocolate…doesn’t get much better than this. Thanks for sharing.


Pam Hatfield September 29, 2010 at 10:08 am

Your recipes are the best and the pictures are the best also – thanks – Pam


Jodi September 29, 2010 at 11:04 am

Thanks for the info regarding coconut oil and Nutrigenomics, very informative!



janet September 29, 2010 at 11:26 am

OK, you’ve really done it this time! My mouth watered when I saw these and it makes me really start to consider a dehydrator. You are so inspiring!!


Catherine September 29, 2010 at 12:21 pm

My jaw just dropped open when I saw your photo! These really look yummy!
Might I also add that coconut oil is good for your skin and scalp. I was a bit leery of using it on my skin since mine is sooooo incredibly sensitive, but I tried it and it is WONDERFUL! It penetrates your skin leaving it soft –NOT GREASY. I am hooked and would love to hear more about the uses and benefits of coconut oil.


hihorosie September 29, 2010 at 2:58 pm

Oh my, these look incredible! I can just taste them. Thanks!


Ricki September 29, 2010 at 7:47 pm

Stunning! My mint plants have actually stopped growing over here (autumn is pretty cool) but I an always buy some at the market if need be. . . and I think need will be!! 😉 I’ve been eating coconut oil for all the reasons you mention for the past seven years, and am in love with it. So cool that it was mentioned on GMA!


Sarah Mendenhall September 30, 2010 at 10:25 am

wow this looks absolutely amazing! I will have to try this very soon!


Joanna Rawvelous September 30, 2010 at 2:28 pm

OMGosh. These look fantastic! Mmmm…


Sheila October 1, 2010 at 6:43 am

I am just starting with the coconut oil and was wondering if the coconut BUTTER called for in your recipes is different than the solid state of coconut oil. If so, where do I get the Butter. Can’t find it in my health food stores in NC.


Susan October 1, 2010 at 7:31 am

Coconut oil and coconut butter are different. Coconut butter has more coconut solids in it. You can ask at your health food store or coop. It is usually carried with the almonds butter. If not it is in the Rawmazing on-line store.


lisbet October 8, 2010 at 10:00 pm

Ye gads, I have been trying to justify a dehydrator for so long but on a grad student budget I just can’t! These make me wonder about how I can fudge this with my oven.


Lesli October 11, 2010 at 3:27 pm

Another fantastic recipe idea! Thank you especially for the info on coconut oil–very helpful. 2 questions: 1. I don’t love the taste of dried coconut, so can it be left out of recipe without affecting the texture? 2. Can I soak but not dehydrate the almonds without affecting the texture? Thanks Susan–you’re awesome! :)


Susan October 11, 2010 at 8:08 pm

Wow…as for the coconut, it is the main ingredient. You would have to completely rework the recipe. The almonds need to be dry for this. If they are wet, they will introduce too much moisture.

Reply October 11, 2010 at 8:09 pm

Your pictures are lovely!! And your recipes too. :) Thanks for sharing.


Beth December 4, 2011 at 10:58 am

I am making these for a Christmas party! I made them this weekend, to test the recipe, and I’m afraid I might eat them all before the main event.


jill December 6, 2012 at 7:18 am

Hi, just reading this for the first time. You list Cacao as an ingredient, is that the powder form? I am assuming it is since it is “whisked” into the other ingredients.
Thank you


Susan December 6, 2012 at 11:32 pm

Yes, cacao powder. Cheers!


Denise December 30, 2012 at 3:52 pm

Does raw honey work well instead of Agave? I don’t use Agave.


Susan December 30, 2012 at 3:54 pm

Agave is much sweeter than honey. You can get very good raw, organic agave. I have not tried it with honey. You would have to experiment. Cheers!


loquia November 28, 2013 at 9:21 am

this recipe looks amazing can’t wait to try it


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