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Coconut Cinnamon Almond Drop Cookies

(9 posts)
  • Started 6 months ago by bakingfool
  • Latest reply from bakingfool

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  1. bakingfool
    Member

    I made these today and thought I'd share the recipe with everyone.

    These came out with the texture of a wheat cookie but don’t include any wheat ingredients. They were not overly “greasy” on the hands either. Though I used a mix of agave and maple syrup I think they would do well only using one or the other, if you choose. I will try these without the cinnamon and using the vanilla some time. Bet those would be good too. This recipe is loosely based on The Pecan Shortbread Cookies from elanaspantry.com

    Coconut Cinnamon Almond Drop Cookies

    1 1/2 cups packed blanched almond flour, room temperature*
    1 stick of butter, room temperature [1/2 c.] (I use unsalted. If you cut a stick into pats it comes to room temp. faster)

    Cream together until well incorporated. (I’ve used a spoon or a mixer, either works well.)

    Add to creamed mixture and mix well:
    2 T. Agave nectar
    3 T. Real maple syrup
    1 T. Vanilla (I didn’t use this time)

    In a medium bowl stir together:

    1 cup packed almond flour, room temperature*
    1 cup finely shredded unsweetened coconut, room temperature**
    1/4 tsp. Celtic sea salt (I don’t use any salt)
    1/4 tsp. Baking soda
    1 tsp. Ground cinnamon

    Stir dry ingredients into the wet ingredients until well blended. Scoop tablespoonfuls out onto parchment paper lined cookie sheets. Press them to flatten to about 1/4 inch thick. Bake at 350 degrees F. For 10-13 minutes until nicely browned. Cool cookies on the cookie sheet for 1-2 minutes, then on the parchment paper on a cooling rack for 1-2 minutes before removing to the rack alone to finish cooling. This prevents crumbling and cracking of the tender cookies.

    * Pack the almond flour by scooping the cup full and against the side of the container. Don’t level off unless it is really heaped up. A bit of rounding is ok.

    **The coconut I have is from Whole Foods. It is called Unsweetened Organic Coconut, reduced fat, finely shredded for baking, with a green and white label. Made by Edward & Sons Trading Company Inc. A Vegetarian Company. The web site is Edwardandsons.com

    Enjoy!

    Posted 6 months ago #

  2. lisastafford
    Member

    This recipe looks great. I am going to try it with honey instead of agave or maple.
    Thanks for sharing.

    Posted 6 months ago #

  3. bakingfool
    Member

    lisa, I bet they will be good with the honey. I would have use it if I could have. Unfortunately honey doesn't agree with me. Apparently neither does agave. I gave the rest away. So sad...

    Will try again with coconut sugar when I recieve it in the mail and or with pure maple syrup sometime.

    Hope you enjoy. Please let me know what you did to change the recipe and how you and yours liked them.

    Posted 6 months ago #

  4. lisastafford
    Member

    I made this recipe on Friday with Honey in place of Agave or Maple Syrup. My 9 yr old was eating the dough with a spoon. My husband ate almost all of the cookies himself over the weekend. Big hit. He was one who ate oatmeal cookies, and he likes coconut, so they were awesome. I baked them on my new "Silpat" silicone cookie sheet liner. They slipped off easily onto the cooling rack, right out of the oven. I did indeed use a tablespoon to make these, and shaped them with my hands a bit to keep them round. They are big cookies this way; almost a mini meal!!

    Posted 6 months ago #

  5. bakingfool
    Member

    So glad your family enjoyed them. Thanks for letting me know! They do seem a lot bigger than the regular recipe probably because of the added coconut. It makes them a "stiffer" dough.

    I'm wondering how they would be with raisins and/or nuts and I also thought about leaving out the cinnamon and using the zest of a lemon in its' place. I bet lemon coconut would be devine. I'll have to try it sometime.

    Posted 6 months ago #

  6. lisastafford
    Member

    I continue to make these cookies regularly. My husband likes these better with Bob's Red Mill flour because they are thinner and more crispy. BRM is pretty expensive, so I got some almond meal at Trader Joe's the other day that I'm going to try. I have added some chopped almonds, but he likes them better without the added nuts.

    I miss talking to you, bakingfool. You are so nice, positive, and encouraging. Are you on facebook? Do you go to Elana's page?

    Posted 4 months ago #

  7. bakingfool
    Member

    Hi Lisa,

    Glad to hear your family is still enjoying the cookie recipe. I like to hear that people are adapting and making recipes their own.

    You are so sweet to ask about me. I check in now and then. Alas, I've given up baking for now. I needed to cut it out to work on regaining my health and am not currently eating sugars of any kind.

    Take care and I'll be "reading" you around.

    Posted 4 months ago #

  8. lisastafford
    Member

    Great to hear from you. I hope you feel better soon. I have cut out sweeteners at times too, and I know how challenging it is. You can do it. It will all be worth it.

    Posted 4 months ago #

  9. bakingfool
    Member

    Thanks for the encouragement, Lisa. Sorry, I didn't see this post last time I checked in.

    I've been 6 wks. with out sweets now and doing fine.

    Catch up with you later. Take care.

    Posted 3 months ago #

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