These cookies are not that sweet. It was baked to taste more of the coconut flavor. For Clara, I added some chocolate glaze to the cookie since she likes things sweeter than me. If you want the cookie itself to be sweeter, you can add some sweetener.
34g (6T) shredded coconut, unsweetened
21g (3T) almond flour
14g (1T) Walden Farms sugar free Pancake Syrup
7g (1/2T) coconut oil
zest of 1 lemon (1g)
1/4t (2g) vanilla flavor (alcohol-free)
pinch of salt
Combine all the ingredients in a food processor. Roll the mixture into 1-inch balls (makes 5) and place on parchment lined cookie sheet. Bake at 250F (preheated) for 30 minutes. Let it sit and cool in the oven.
Makes 5 cookies
Calories 400 (80 calories each)
Total Carb 5.18 (1g carb each)
For the chocolate glaze:
1/2T (7.5g) Cream
1T (1.5g) Splenda
14g Unsweetened baking chocolate
heat cream and Splenda in a small sauce pan (remove from heat before boiling) and pour over chocolate pieces and mix well.