TEMPORARY STORE HOURS: Our three Minneapolis stores will close at 6 p.m. today (Tuesday, April 20), and all of our other stores will close at 7 p.m. All stores will re-open at 7 a.m. on Wednesday, April 21.
1 1/2 cupsLet’s Do Organic Fine Shred Organic Coconut
2/3cupBob’s Red Mill Coconut Flour
2tablespoonsNavita’s Maca Powder
1/2cupLunds & Byerlys Pure Maple Syrup
1/3cupfresh orange juice
1/3cupNutiva Coconut Oil, melted on low heat
1tablespoonNutiva Coconut Oil
In a bowl, combine almond flour, coconut, coconut flour and maca powder.
In a separate bowl, combine maple syrup, orange peel and orange juice.
Mix maple syrup mixture with flour mixture and rub together to combine. Add liquid coconut oil and mix quickly to form a ball.
Divide into 1 tablespoon chunks and roll each one into a ball. Place on parchment lined cookie sheet. Chill.
On top of double boiler, melt chocolate chips and 1 tablespoon coconut oil until smooth. Drizzle on cookies. Sprinkle a dusting of maca powder over chocolate drizzle. Store in refrigerator in air-tight container for up to 10 days.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.