Ingredients and Weight:
- Unsweetened shredded coconut: 1 1/2 cups (120g)
- Almond flour: 1 cup (120g)
- Salt: 1/4 teaspoon
- Maple syrup: 1/4 cup (80g)
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
1
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine shredded coconut, almond flour, salt, and maple syrup.
- Mix until a dough forms.
- Roll the dough into 1-inch balls.
- Place the balls on a baking sheet lined with parchment paper.
- Flatten the balls slightly with the bottom of a fork.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (2 cookies):
- Calories: 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 3g
- Sugar: 6g
Dish Characteristics:
- Gluten-free
- Italian-inspired
- Tropical coconut flavor
- Chewy texture
- Easy to make
User Comments:
"These cookies are absolutely delicious! The coconut flavor is perfect, and they're so soft and chewy." - Sarah
"I love that these are gluten-free and so easy to make. They're a perfect snack for coconut lovers." - Emily
"These cookies are a great way to use up leftover shredded coconut. They're also a great option for a party or potluck." - David
Special Precautions and Tips:
- If you don't have almond flour, you can use another gluten-free flour, such as coconut flour or oat flour.
- To make a vegan version of these cookies, replace the maple syrup with agave nectar or another plant-based sweetener.
- Store the cookies in an airtight container at room temperature for up to 3 days.
