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Goldenberry Macaroons

Zingy citrus flavor

These unique macaroons offer a real pow of flavor and are exceptionally high in anti-inflammatory nutrients.


½ Cup raw Almonds
½ Cup Medjool Dates (about 7–8 large), pitted
1 Cup dried shredded Coconut (unsweetened), divided
¼ tsp Sea Salt
½ tsp fresh Lemon Zest
1/8 tsp Cayenne Pepper
1 tsp Navitas Organics Camu Camu Powder
2 Tbsp Navitas Organics Palm Coconut Sugar
¼ Cup dried Navitas Organics Goldenberries


In a food processor, combine the almonds and dates and process until a chunky dough forms. Add ¾ cup of the coconut shreds and all the remaining ingredients. Process until the goldenberries have just broken down—do not over process or the oils from the nuts will start to release and the cookies will be too dense. Stop the machine and check the consistency: Pinch a small piece of the cookie dough between your fingers—the dough should stick together easily, but still offer a bit of a “crumb.” Depending on the natural moisture of the dates, you may need to add a touch of water—1 teaspoon at a time—to get the crumbs to stick together when pinched.

Once the dough is the correct texture, transfer it to a medium bowl. Use a melon-baller or tablespoon to scoop up spoonfuls of dough. Pack the dough firmly into the scoop to compact it, then remove the dough from the scoop or spoon to form a cookie. Repeat with the remaining dough. Put the remaining coconut flakes in a shallow bowl and roll the cookies in the coconut until they are completely covered. Macaroons can be enjoyed at room temperature, and will keep for several weeks when stored in an airtight container and refrigerated.

Makes: About 24 Macaroons

Submitted by: Julie Morris - Reprinted with permission from Superfood Snacks © 2015 by Julie Morris - Sterling Epicure an imprint of Sterling Publishing Co. Inc. Photography by Oliver Barth