Coconut Cookies
Coconut Cookies
Ingredients
- ⅓ second Spray Coconut Oil
- ½ cup Almond flour
- ⅓ cup Dried Coconut
- ¼ cup whole Hazelnuts or Filberts
- 2 large Egg Whites
- ⅛ can Seltzer Water
- 1½ tsp Coconut Extract
- ½ tsp Vanilla Extract
- ½ tsp Salt
- 8 tbsp Unsalted Butter
- 7 tbsp Xylitol
Instructions
- 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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