Chocolate Chip Cookie Dough Coconut Macaroon Bites (Recipe!)

One of biggest passions here at Windy City Organics is sharing with the world absolutely delectable foods that also happen to be really, truly good for you. Foods that nourish every part of you - body and soul. There are far too many people out there who assume that eating a healthy, whole foods, plant based diet somehow means they'll have to give up the pleasure they get from eating the foods they love. But the truth is you don't have to give up anything. With a little creativity, sneaky ingredient substitutions, and a few great recipes you can totally indulge your taste buds while avoiding the foods that aren't loving your body up or supporting your health goals.

That being said, in honor of National Chocolate Chip Cookie Day today we felt inspired to share with you a guilt-free treat that's loaded with fiber, healthy MCT fats from plenty of coconut, Vitamin E and protein from raw almonds, and a boost of flavonol antioxidants from raw cacoa. And it will totally satisfy those cookie cravings! The secret ingredient here is our Almond Chocolate Chip Cookie Dough Spread made from stone ground almond butter, coconut sugar, maca root, vanilla bean powder and house-made stone ground raw chocolate all gooey and melty. Get those glasses of almond milk ready...

The Recipe

Chocolate Chip Cookie Dough Coconut Macaroon Bites

Makes 10-12 bites/balls


1.5 cups of coconut flakes

3 Tbs of Rawmio Almond Chocolate Chip Cookie Dough Spread - gently melted

1/2 cup raw almonds

1 Tbs raw honey

1 Tbs coconut oil - gently melted

1.5 tsp chia seeds

3 Tbs raw cacao nibs

1 tsp vanilla extract

1/8 tsp Himalayan pink salt


1. Gently melt your coconut oil if not already in a liquid state.

2. Do the same with your Rawmio Almond Chocolate Chip Cookie Dough Spread - make sure it's gently melted and in a creamy/gooey state. This butter is handcrafted in small batches and will naturally solidify under cooler temperatures.

3. Combine all ingredients except cacao nibs in a food processor or blender and mix until things stick together. Test the texture out by taking a small amount and squishing it between your fingers - the mixture should stick without crumbling too much.

4. Pour mixture into a bowl, stir in cacao nibs, and shape into balls. Can be store in refrigerator for several weeks.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.