There is nothing like a coconut! Filled with electrolytes, coconut water is similar to human plasma. Some say it was used as an emergency IV solution during World War II and the Vietnam War. And recently, coconut oil was discovered to help people deal with Alzheimer’s.

Coconut is tropical fruit like the olive. Therefore it’s oil is stable and does not go rancid very quickly which is the case with most of the other oils. Of all the oils, coconut oil is the very best in its composition of fatty acids. The body metabolizes its short-chain and medium-chain triglycerides more directly and readily than other triglycerides. Even people who have trouble digesting other fats due to nutritional deficiencies or absorption issues can easily metabolize coconut oil. In addition to having antimicrobial, antifungal, and antiviral properties, coconut oil undoes the damage of rancid fat consumption by improving the immune system, reducing free radical damage and tissue rancidity. It also promotes healthy thyroid function and hormonal balance.

Therefore I love to go nuts with coconuts. I use them for coconut whip cream (a super dairy replacement), for curry coconut soup and for healthy cookies. You can find all of the recipes in my Better World Cuisine Wellness Program. www.BetterWorldCuisine.com

The coconut cookies are tasty, healthy and super simple. They do not contain sugar, flavor and eggs. I am giving you today my secret recipe. I promise that you will go nuts eating your coconut cookies.

Anti-JunkFood Raw Coconut Macaroons

1.) Soak some dates in water for about 3 hours, remove the pits and make a sauce out of it.
Optinonal: If you wish you can mix into your fruit sauce: bananas, carob powder for a chocolate flavor, 2 fl oz coconut extract for more flavor and 2 Tbs of coconut oil.

2.) Mix the coconut flakes and your fruit sauce in a big bowl

3.) Make macaroon balls with your mixture and dehydrate the cookies in the dehydrator for about 1 day.
(If you do not have a dehydrator, bake on the lowest possible temperature for about an 1 hour.)             

        1 pound of coconut flakes

        20 dates for fruit sauce

        Some vanilla bean powder

On top 1 – 3  pomegranate seed