Cocoa-Coconut Macaroons

As part of the tour for their new cookbook, Run Fast. Eat Slow., Olympian Shalane Flanagan and Elyse Kopecky paid visits to a few of our Fleet Feet Sports locations last weekIn honor of their visit, I tried out a few of the Olympian-tested recipes. The results were delicious, energizing, and incredibly easy! This book has already become a staple in my house.

Because you should always start with dessert, we chose to feature Shalane and Elyse's recipe for Cocoa-Coconut Macaroons first. These sweet little morsels will leave you feeling indulged but not weighed down. They're just rich enough to "squelch even the most problematic sweet tooth," as the authors put it. Eat them as a quick snack or bring them to any holiday gathering to easily impress a crowd.



  • 7 ounces shredded, dried coconut
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup maple syrup
  • 2 tablespoons virgin coconut oil, melted
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 325. Line a baking sheet with parchment paper
  2. In a food processor or high-speed blender, pulse the coconut until it's the consistency of coarse sand. Transfer to a large mixing bowl and stir in the cocoa powder and salt. Add the maple syrup, oil, and vanilla and stir until combined.
  3. Press the dough into a tablespoon measuring spoon and drop onto the baking sheet, Bake until crisp on the outside and soft in the middle, 20 minutes.
  4. Allow the macaroons to cool completely before transferring to a plate or storing in an airtight container.

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