Coconut Almond Cookies

Deb February 11, 2006

Try these when you feel like Anzac or Krispie biscuits. Makes 18.

  • 1 cup (about 150gm) crispy almonds
  • 1 cup dessicated coconut
  • 2 Tbs arrowroot (for SF, replace with 1 Tbs coconut flour)
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 egg
  • 2 oz melted butter or coconut oil (or a mixture)
  • 1 tsp vanilla essence
  • 6 Tbs maple syrup or rapadura
  • extra arrowroot, if needed

Grind the almonds as fine as you can get them, in a food processor. They grind best in a small processor, ½ cup at a time. Mix together with the other dry ingredients in a large bowl. Beat together the egg, butter or oil, vanilla and sweetener. Add to the dry ingredients and mix well. It should be the consistency of a moist dough. If its too runny, add some more arrowroot. You may need to start with slightly more sweetener, but over time, as your tastes change, aim to reduce the amount. As that reduces, you won’t need to add as much arrowroot. Place spoonfuls on 2 lined baking trays, and flatten slightly with a fork. Bake at 150C (300F) for about 15 mins or till golden brown. Leave to cool before taking them off the tray.

Variation: Spicy raisin cookies

With this version, you may want to grind the coconut up finer. Also add:

  • rind of 1 lemon, grated
  • 1 cup raisins
  • 1 tsp mixed spice