Ingredients:
2 2/3 Cups flaked coconut
4 Tbs all-purpose flour
2/3 Cup sugar
1/4 Tsp salt
4 egg whites
1 Tsp vanilla extract
Directions:
Preheat oven to 325ºF.
In a mixing bowl, combine coconut, flour, sugar and salt. Stir in egg whites and vanilla (NO NEED to fluff egg whites BEFORE adding into the mixture). Mix well.
Using a teaspoon or cookie scoop, drop rounded batter onto greased baking sheets. Bake in preheated oven for 18-20 minutes or until golden brown.
Cool on wire rack and enjoy!
Notes:
You could dip these in chocolate or add a bit of citrus zest to the batter, too.
http://getinmybelly.com/coconut-macaroons-recipe-thats-easy-best-ever/
Tuesday, January 24, 2017
Tuesday, January 17, 2017
http://www.texanerin.com/paleo-chai-spiced-cookies/
Ingredients
2 cups (200 grams) blanched almond flour
1/4 cup (34 grams) coconut flour, sifted if lumpy
1/4 cup (50 grams) coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (56 grams) coconut oil, melted
1/4 cup (60ml) maple syrup or honey
1 teaspoon vanilla
1 large egg
3-4 tablespoons sugar for rolling (you can use raw sugar or coconut sugar for the paleo verison)
Directions
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In a medium mixing bowl, stir together the dry ingredients (almond flour through salt).
In a large mixing bowl, mix together the melted coconut oil, maple syrup, vanilla and egg.
Add the dry mixture to the wet and stir just until combined.
Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 1" balls, roll in the sugar, and place 2" apart on the prepared baking sheet.
Bake for 8-10 minutes or until the tops are firm and no longer wet. They will not brown but may crack a little.
Remove to a baking sheet to cool completely.
Store in an airtight container for up to 5 days.
Adapted from A Clean Bake's Grain-free Thick and Chewy Snickerdoodles
can omit other spices and do 1 T cinnamon
Ingredients
2 cups (200 grams) blanched almond flour
1/4 cup (34 grams) coconut flour, sifted if lumpy
1/4 cup (50 grams) coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (56 grams) coconut oil, melted
1/4 cup (60ml) maple syrup or honey
1 teaspoon vanilla
1 large egg
3-4 tablespoons sugar for rolling (you can use raw sugar or coconut sugar for the paleo verison)
Directions
Report this ad
In a medium mixing bowl, stir together the dry ingredients (almond flour through salt).
In a large mixing bowl, mix together the melted coconut oil, maple syrup, vanilla and egg.
Add the dry mixture to the wet and stir just until combined.
Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 1" balls, roll in the sugar, and place 2" apart on the prepared baking sheet.
Bake for 8-10 minutes or until the tops are firm and no longer wet. They will not brown but may crack a little.
Remove to a baking sheet to cool completely.
Store in an airtight container for up to 5 days.
Adapted from A Clean Bake's Grain-free Thick and Chewy Snickerdoodles
can omit other spices and do 1 T cinnamon
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