A coconut cookie that will take you one crumble away from heaven. Whether you are baking for a crowd or after a quick and easy healthy sweet treat fix: these cookies will tick all the boxes. GF, paleo, refined sugar free & healthy.
Preheat the oven to 160°c fan/180°c/360°f and line a large baking tray with parchment paper.
In a large bowl combine the ground almonds, coconut, baking powder, baking soda and salt.
Add the egg, honey and vanilla into the dry ingredients and mix everything together until just combined. The mixture should be able to hold itself but should still be a little wet and drop off of a spoon. If your mix is too dry add 1-2 tsp's of water and mix again.
Use a dessert spoon to spoon 8 uniform circles of the mixture onto the baking tray, being careful to evenly space each one as the mixture will spread.
Bake in the preheated oven for 15-17 minutes until the cookies turn dark golden brown round the edges but are still soft to touch. Transfer the cookies to a cooling rack and allow them to cool completely.
Once the cookies are cool, gently melt the dark chocolate over a bain-marie or in 10 second bursts in the microwave. Use a tea spoon to drizzle a thin line of dark chocolate over each cookie in a zig zag pattern before letting the chocolate set and serving.
As hard as it may be to resist the temptation to eat these coconut cookies straight from the oven please do wait until they are cool! They are so much chewier and tastier at room temperature.
These cookies are best served the same day but any leftovers will keep in the fridge for an extra day or two.
These cookies are perfect on their own, but why not try them with a dollop of ice cream as a dessert or crumbled over yoghurt for a granola-esque snack.
This recipe can easily be doubled or tripled if you so wish.
A few ingredient notes: