Coconut Cookies

Coconut Cookies

Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Servings 12


  • second Spray Coconut Oil
  • ½ cup Almond flour
  • cup Dried Coconut
  • ¼ cup whole Hazelnuts or Filberts
  • 2 large Egg Whites
  • can Seltzer Water
  • tsp Coconut Extract
  • ½ tsp Vanilla Extract
  • ½ tsp Salt
  • 8 tbsp Unsalted Butter
  • 7 tbsp Xylitol


  • Preheat oven to 350°F. Toast hazelnuts in an even layer on a cookie sheet for 8 minutes. Cool, coarsely chop and set aside.
  • Increase oven temperature to 375°F. Grease baking sheet with spray coconut oil.
  • In large bowl, combine almond flour, unsweetened coconut, hazelnuts, egg whites, 2 tbsp seltzer, 1½ tsp coconut and ½ tsp vanilla extract, salt, butter and xylitol. Mix well.
  • Drop by rounded 1 tablespoonful (12 cookies) onto prepared baking sheet. Bake 20 minutes, or until light golden brown. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely.

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