I have been on the hunt for unsweetened dried coconut for awhile now with no success. So far all of the stores I’ve tried here in SC only carry the sweetened version.
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:
Almond Joy Cookies – Low Carb and Gluten Free
- Yield: 18 cookies 1x
Ingredients
- 2 Tbsp almond butter
- 1 Tbsp coconut oil
- 1/4 cup coconut milk
- 2 Tbsp SF coconut syrup
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp granulated sugar substitute
- 1 1/2 cups SF dried coconut
- 1/2 cup flax meal
- 2 squares 90% dark chocolate
- 18 almonds
Instructions
- 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!
Notes
If you don’t have sugar free coconut flavored syrup, you can omit it & increase the sweetener to 3 Tbsp and your coconut milk to 1/3 cup.
- Category: Dessert
- Cuisine: Cookies
Nutrition
- Serving Size: 1 cookie
- Calories: 114
- Fat: 11g
- Carbohydrates: 4g/ 1g net
- Fiber: 3g
- Protein: 3g
Wende Schultz says
These sound wonderful!!
Is the coconut milk the kind from the can or from a carton?
Mellissa Sevigny says
The canned kind!
Bay Ganyo says
I just made those and I am very disappointed — they taste like nothing. First I measure everything with cooking measurement spoons and the dough came out too moist and sticky. I added few spoons of almond flower to make it “stiff”as the recipe calls for. Not pleased with the results at all.
Steven Davidson says
You commented that you were unable to find shredded coconut that was not sweetened. Have you thought about buying a fresh coconut drying the chunks in a food dehydrator (mine was $15 at Wal Mart) for about 33 hours and then grating the chunks in a food processor?
Mellissa Sevigny says
That could work too Steven, but I usually just order in bulk from Amazon now which saves time!
Tammy says
Oh yes, please work on the combo of mounds & almond joy and I would love you forever.
Emily says
Be careful with the Lindt 90%. I hear that one is dutch-processed which totally ruins the flavenoid and antioxidant content. The Lindt 85% doesn’t though..and I’m pretty sure ghiradelli is good too:)
maedee says
Hi Melissa!!
I just found you….and I’m so glad I did it!!! You are so talented not only in the kitchen but also with your art food work!!
I would love to try this recipe, because I love anything with almond…but, I’m allergic to coconut. Unfortunately, for me, coconut oil, coconut flower, coconut milk is trend right now as a healthy staple. What can I use to substitute the coconut when a recipe calls for it??
Mellissa Sevigny says
Welcome Maedee and thanks so much! In this recipe I suppose you could use almond flour or flax meal to sub for the coconut but it would be a completely different flavor and texture – still probably good though. Butter can always stand in for coconut oil, heavy cream for the coconut milk, and almond flour can replace coconut flour in most recipes, though you might need a little more than the recipe calls for since coconut flour is so absorbent. Hope that helps! :)