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Almond Coconut Cookie

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Almond Coconut Cookie Recipe

Making any cookie recipe from scratch means that you can adjust and update to meet your needs. We have updated a favorite chocolate chip cookie by using coconut oil and almond meal in place of the flour.

Almond meal in conjunction with the coconut oil lends a moist texture and rich, coconuty flavor to these cookies. To me they taste like that old favorite mounds candy bar. (Mounds candy bar cookies) Almond Meal/Flour is low in carbohydrates and a good source of protein, fiber, vitamin E and magnesium.

Almond Coconut Cookies

Almond Coconut Cookie Ingredients:

4 cups almond meal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup melted coconut oil
3/4 cup honey
2 large egg
1 teaspoon vanilla extract
1 cup dark chocolate chips


Almond Coconut Cookie Preparation:

Preheat oven to 350°F.

Stir together the almond meal, baking soda and salt. Melt the coconut oil and add into the flour mixture. Stir in the honey, eggs and vanilla; beat until smooth and creamy. Fold in the dark chocolate chips.
Drop the almond coconut cookie dough by teaspoonfuls, at least 1 inch apart, onto the baking sheets.
Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

When baking almond coconut cookies from scratch, it is wise to carefully watch the baking time on the first batch to make sure you have it right. Even a small adjustment in a recipe can vary the time.


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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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