I’m happy to report that a friend recently brought me to an Indian market in North Charleston where I was finally able to find some! And cheap! I also scored some Fenugreek, Asafoetida powder, and a few other fun things that I’ll be working with and posting about soon.
The coconut was going to be for some kind of low carb macaroon but when I got started it somehow turned into this cookie. In hindsight that’s not really surprising, because everybody knows that chocolate and almonds work great with coconut. I suppose you could omit the almond and go for the Mounds bar thing but really other than a nut allergy why would you???
I never got the people who ate Mounds bars – they cost the same as an Almond Joy – but without the yummy nuts. Why? WHY??? Somebody please explain it to me because it breaks my brain even thinking about it. Just. Don’t. Get it.
Anyway, these cookies are pretty decent if I do say so. You may want to adjust the sweetness to your own taste. I used the 90% Lindt because I’m used to it but some people may find it too bitter, so again, use what you like.
Chock full of healthy fats, fiber, and even a decent amount of protein, these are super satisfying and very filling. I ate two for breakfast and it’s almost noon. Still full. Might eat two more for lunch, just because I can. You can too – here’s how:
- In a medium bowl, combine the almond butter and coconut oil and blend well.
- Add the coconut milk, coconut flavored syrup and eggs, blending until smooth. Stir in the baking powder, salt, sweetener, dried coconut and flax meal until a stiff dough forms.
- Roll the dough into 18 one inch balls and place on a greased or parchment covered cookie sheet. Press lightly on each ball to make a dent.
- Chop your chocolate and place a piece onto each cookie and top with an almond.
- Bake in a preheated 375 degree (F) oven for 20 minutes until browned and slightly puffed. Let cool and enjoy!