I came across this recipe from Nature's Eats last winter. Normally, my husband and son make some disagreeable face whenever I mention anything with coconut in them. But, they actually loved these! Score one for mom!
These are easy to make, and stay fresh for days in an airtight container. I found with the Mrs. Anderson's Sweet Baking Mat from Harold Import Company that they brown nicely and they even keep their height (this is something I've been challenged with living in high altitude the past 10+ years.)
So, I highly recommended these for your picky eaters. You may even convert them to coconut after all.
Almond Cranberry White Chocolate Cookies
adapted from Nature's Eats: Almond with Cranberry and Coconut Cookies
1 1/4 cups blanched almond flour
1/4 cup dried cranberries
1/2 cup finely shredded (angel) coconut
1/4 cup white chocolate chips
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup packed light brown sugar
1 large egg
3 Tablespoons melted and slightly cooled coconut oil
1/2 teaspoon pure vanilla extract
Heat oven to 375°F. Place a Mrs. Anderson's Sweet Baking Mat inside a standard baking sheet.
In a medium bowl, combine the flour, cranberries, coconut, white chocolate chips, baking powder, sea salt and brown sugar. In a small bowl, whisk the egg until light and frothy. Gradually add the coconut oil and vanilla. Add the wet ingredients to the dry ingredients until thoroughly incorporated. Place bowl in freezer for 15 minutes to help set the mixture.
Remove dough from freezer and form twelve 1-1 1/4" balls, evenly space onto the baking sheet. Bake cookies on middle rack, about 10-12 minutes or lightly browned. Let cool on the baking sheet for a minute and remove to a rack to completely cool before eating.
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