lemon-meringue-macaroons

Remember all those months ago, I told you how I was losing weight and that I only had about 15 or 16 pounds to go? Then remember how I just stopped mentioning it?

Yeah, well the answer to that is simple: I stopped losing weight. Maybe it was the fact that I made it public, maybe it was the fact that my body, more than anything else in this world, wants to be fat. I’m not quite sure. Anyway, in the meantime, I’ve been looking high and low for inspiration. Pinterest is a great place to find new ideas for workouts, and one day, I happened upon the Tone it Up! girls. On one of their little videos, they show these cookies called Coco-roons, which are gluten-free, vegan, raw (mostly), and low glycemic . Without even really trying, I found them at my health food store a few days later, and they’re delicious! We love both their Vanilla Maple flavor and their Lemon Pie flavor. I actually tried contacting the company to see if they would send me all of their flavors so I could talk about them here, but they never responded.

My kids and I can eat through a whole bag of these babies in about 4 minutes, which can get kind of expensive, seeing as they cost around $8 a bag, with eight cookies in each bag. So, I decided to try making them at home. The ingredients cost me only about $2, and the whole batch makes about 50% more, so I’d say, that’s pretty amazing.

And, most importantly, they taste pretty darn near the original.

And now, you can make them, too. Even better yet, since they’re raw, you don’t even have to wait for them to bake!

lemon meringue macaroons or lemon pie coco-roons copy cats

most of the ingredients for these cookies come from a health food store, and many are available in the bulk section, which will save you money

1 1/2 cups dried unsweetened coconut
1/2 cup almond meal flour
3 tablespoons coconut oil
4 tablespoons pure maple syrup
zest of 1 lemon
1/2 teaspoon pure vanilla extract
pinch of sea salt

In a food processor fitted with the steel blade attachment, pulse all ingredients until well mixed. Use a small cookie scoop to scoop out the mixture onto a large piece of wax paper or parchment paper. Allow to dry for 5-6 hours (if desired–you can just eat them right away, too. We usually do.).

lemon-meringue-macaroons-1