Mood Boosting Macaroons

Oh Instagram, you slay me sometimes! I met the darling and talented Lexi Borr through Instagram, and being new (again) to Nashville, it's been so fun to have a partner-in-crime who loves getting creative in the kitchen and whipping up healthy dishes as much as I do. She's a former tennis champ and in school for nutritional therapy, so she's a wealth of health and wellness knowledge. 

Since I've deemed 2018 the year of cultivating happiness, I decided we might as well focus on creating some recipes that can bring more joy into our daily lives. So Lexi and I proudly present our Mood Boosting Macaroons! Now I have to be honest, macaroons make me happy in general, but a healthy, adaptogen macaroon that comes in unicorn colors? Now that is pure joy. 

We filled these babies with real ingredients, natural food coloring, healthy fats and a few mood-boosting superfoods better known these days as adaptogens. Ashwagandha is one of the more popular and widely known adaptogens, and it is recognized for reducing stress levels and reducing symptoms of depression. Tocos is packed with Vitamins D and E, which does wonders for your skin and connective tissues. Some go so far as to say it's the best thing to happen to your skin since sheet masks. And well, let's face it, glowing skin makes us happy. 

Marine Collagen is great for your hair, skin and nails, in addition to your ligaments and joints, and it provides 8 out of 9 essential amino acids. It stabilizes blood sugar, reduces inflammation, and provides a clean protein source, making these macaroons truly more than just a sweet treat. Coconut oil provides medium-chain fatty acids, which can actually help boost metabolism and give you a boost of energy.

In other words, you can totally eat a few of these for breakfast. So without further ado, the recipe is below! 

INGREDIENTS

3 cups organic finely shredded coconut

1/3 cup blanched almond flour

1/2 cup melted coconut oil

2 tbsp maple syrup

2-3 tbsp coconut flakes (keep separate) 

1/4 tsp vanilla extract

2 scoops marine collagen peptides (I use Natural Force. 1 scoop = 11 grams) 

1 tsp Tocos (I use Sun Potion.) 

1/2 tsp Ashwagandha (I use MAJU or Sun Potion.) 

For Color: 

2 tsp blue-green algae (for blue macaroons; I use Pure Synergy.) OR

2 tsp beet powder (for pink macaroons; I use Pure Synergy.) 

*As with any recipe that calls for adaptogens, they are certainly optional. 

DIRECTIONS:

1. In a food processor, add 3 cups of dried coconut shreds, almond flour, and melted coconut oil.

2. Add the maple syrup, beet or algae powder, vanilla extract and salt and pulse until well combined.

3. Fold in additional 2-3 tablespoons of dried coconut flakes. The dough should be starting to stick together, so if it is too crumbly, add more shredded coconut or coconut flakes.

4. Set dough in the refrigerator for at least 30 minutes to harden.

5. Using a cookie dough scoop or tablespoon, scoop into balls and place on a parchment lined baking sheet. 

6. Store in an air-tight container in the refrigerator up to one week. You can also store them in the freezer and thaw them a few at a time for snacks, and they will last longer. 

Notes: 

• To make this recipe vegan, leave out the marine collagen, and replace with 1 tablespoon of almond flour.

• To make this recipe Keto, omit the maple syrup.

• You could also make green macaroons with matcha, orange macaroons with carrot powder, purple with purple yam powder...the list goes on!

Please tag us if you whip up this concoction, @tiffanynapper and @LexiBorr. We would love to see your happy, healthy creations! 

xo

Tiffany (+ Lexi)