coconut cookies

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

Ratio 3.26:1

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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s