Shredded Coconut Almond Flour Cookies at Charles Katz blog

Shredded Coconut Almond Flour Cookies. This recipe is super simple and similar to making macaroons. Easy coconut drop cookies, dipped in chocolate and sprinkled with toasted coconut and chopped almonds. You must use large coconut flakes to ensure flat cookies. These coconut cookies may sound ordinary, but they're absolutely not. Finally, the last step is to fold the shredded coconut into the dough. Store them in the refridgerator. They taste like classic french coconut macaroons, soft in the center, crusty outside with delicious coconut flavor, and only 3.8 grams of net carbs per cookie. In a bowl, combine the shredded coconut, almonds and chocolate chips with the sweetened condensed coconut. In a separate bowl, add in the wet ingredients and mix. If you use small coconut flakes, the cookies will not spread. Combine the dry and wet mixture together until it thickens. This recipe make two dozen cookies! Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor.

Store them in the refridgerator. This recipe is super simple and similar to making macaroons. In a bowl, combine the shredded coconut, almonds and chocolate chips with the sweetened condensed coconut. You must use large coconut flakes to ensure flat cookies. Easy coconut drop cookies, dipped in chocolate and sprinkled with toasted coconut and chopped almonds. In a separate bowl, add in the wet ingredients and mix. Finally, the last step is to fold the shredded coconut into the dough. They taste like classic french coconut macaroons, soft in the center, crusty outside with delicious coconut flavor, and only 3.8 grams of net carbs per cookie. If you use small coconut flakes, the cookies will not spread. Combine the dry and wet mixture together until it thickens.

Almond Joy Coconut Cookies

Shredded Coconut Almond Flour Cookies Store them in the refridgerator. Easy coconut drop cookies, dipped in chocolate and sprinkled with toasted coconut and chopped almonds. This recipe is super simple and similar to making macaroons. If you use small coconut flakes, the cookies will not spread. Finally, the last step is to fold the shredded coconut into the dough. Store them in the refridgerator. They taste like classic french coconut macaroons, soft in the center, crusty outside with delicious coconut flavor, and only 3.8 grams of net carbs per cookie. Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. These coconut cookies may sound ordinary, but they're absolutely not. Combine the dry and wet mixture together until it thickens. This recipe make two dozen cookies! In a bowl, combine the shredded coconut, almonds and chocolate chips with the sweetened condensed coconut. You must use large coconut flakes to ensure flat cookies. In a separate bowl, add in the wet ingredients and mix.