- Calories: 100
- Protein: 2 g
- Total Fat: 8 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 10 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Total Sugar: 4 g
- Natural Sugar: 1 g
- Added Sugar: 3 g
- Sodium: 15 mg
This recipe marries buttery snowball cookies with coconut-ty macaroons. The end result is a chewy, moist, rich and completely indulgent delight. Note that while the extra 2 tablespoons of baking flour may seem unimportant, it actually lends structure to the almond flour-based batter and helps to achieve a sturdier cookie-like consistency, so don’t leave it out. If you’re following a gluten-free diet, use GF all-purpose baking flour; and if you’re not add in regular all-purpose flour.
For a truly decadent finish, once the cookies are cooked and cooled, melt dark chocolate chips and drizzle over the tops or submerge the cookie bottoms in the melted chocolate, place back on parchment paper and refrigerate until the chocolate firms. With or without the chocolate finish, these cookies are so GOOD.
- Prep time
- Total Time
• 6 tablespoons unsalted butter, softened
• 5 tablespoons honey
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 large egg
• ¼ cup unsweetened applesauce
• 2 cups superfine and blanched almond flour
• 2 tablespoons gluten-free baking flour*
• 1½ cups unsweetened coconut flakes, divided (¾ for cookie batter; ¾ cup for outside cookie coating)
• 1 teaspoon baking powder
• ⅛ teaspoon fine salt
*If you’re not following a gluten-free diet, feel free to use all-purpose flour.
Preheat oven to 350˚. Line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, blend the softened butter with the honey until completely creamed. If your butter isn’t completely softened, microwave for 15 to 30 seconds to get it nice and mushy. You can mix by hand or by using a stand mixer.
Add the extracts, egg, and applesauce. Mix until combined. Add the almond flour, gluten-free baking flour, ¾ cup of unsweetened coconut flakes, baking powder, and salt. Stir until well incorporated into a wet and sticky batter. (If your batter feels too wet and fussy to work with, stash in the fridge for about 1 hour to firm it up.)
Add ¾ cup of unsweetened coconut flakes to a shallow bowl. (*For a sweeter cookie, use “sweetened” coconut flakes for the outside finish. Do not use sweetened for the inside batter or it will affect the texture).
Scoop about 1 tablespoon worth, using your fingers, a measuring tablespoon or small cookie scooper, and place it directly into the coconut flakes. Roll gently to coat evenly and form it into a ball, then transfer to the prepared baking sheet. Repeat the process with the remaining dough. (I fit about 15 cookies per baking sheet. While they won’t spread all that much in the oven, you still want them spaced evenly apart on the sheet.). Bake for 13 to 15 minutes, until the outside coconut starts to lightly brown and crisp. Allow cookies to cool on the baking sheet for at least 20 minutes to set.
Try my Breakfast Coffee Cookies.