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.

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Ingredients

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

 

Directions

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.

 

Notes

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.

 

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
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