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Copycat coco-roons – because it’s assessment week. And our check engine light came on yesterday with lots of repairs in store. And Pookie is sick so we have to get her to the doctor. And we have a trip coming up that I’ve done nothing to prepare for. Oh, and Pookie’s school is closing, so we’re researching and touring new schools. Yep. Bring it on life!!

But you know what helps on these long, exciting days? RAW coco-roons. OMG, they are amaze-balls.

cocoroon raw

Real coco-roons can be found at any health food store, so you can easily get your hands on them. However, they also cost more than a full meal at a fine establishment like Panera or Bibibop (do you guys have this outside Ohio? It’s, you guessed it, amaze-balls!).

Now, you must fall in the following categories to enjoy these coco-roons:

1. You must LOVE, coconut. The real shredded stuff, not coconut “flavor”.

2. You must LOVE amazing things.

3. You must have access to really good maple syrup.


We good? Great! Let’s get coco-nutty up in here!

I found this recipe after spending an insanely long time searching on the internet. I tried several other recipes I found, all which turned out pretty bad. I almost gave up, when I found this little gem.

All I can say is THANK YOU internet and the lady that made this recipe and shared it!!

I adapted this recipe to make the “Cacao Nib” version, which is my favorite. I left out the lemon juice and zest and added cacao nibs (found at a health food store).

So, here ya go. Easy to make and easy to devour. Plus, they are grain free! πŸ™‚

cocoroons site

Coco-Roons Recipe

  1. 1 1/2 c. almond flour
  2. 1 1/2 c. dried shredded unsweetened coconut
  3. 1/3 c. coconut flour
  4. 2 big pinches of salt
  5. 6 tbsp. Grade B maple syrup (or honey, or agave)
  6. 4 tbsp. lemon juice
  7. 2 tsp. vanilla
  8. 1 tbsp. lemon zest
  9. 1/4 c. + 1 tbsp. melted coconut oil
  1. Mix together dry ingredients in a medium-sized bowl: almond flour, shredded coconut, coconut flour, and salt. Set aside.
  2. In a stand mixer, combine the maple syrup, lemon juice, vanilla, and lemon zest. Slowly add dry ingredients to wet ingredients.
  3. Once combined, while your mixer is on, slowly pour in the melted coconut oil (the thickener). Batter will thicken fairly quickly. Use a 1″ cookie scoop to form in to balls.
  4. Place on a cookie sheet and refrigerate for at least an hour.
Adapted from Joolsie Loves
{ 1 comment… add one }
  • Sara K. May 21, 2015, 9:04 am

    Oh those look so yummy! I will have to try them πŸ™‚

    Sounds like life is pretty busy for you guys right now, but we are looking forward to seeing you next week!

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