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Coconut Almond Cookies with Chocolate

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Finding a cookie recipe that won’t break a whole foods diet is tough.

Most contain white flour, white sugar – and plenty of them.

The following is my take on a Coconut Macaroon recipe I received at one of our last Weston A Price chapter meetings, though they aren’t really ‘macaroons’ due to the fact that they contain no egg white or any egg at all for that matter.

Coconut Almond Cookies with Chocolate

Coconut Almond Cookies with Chocolate

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'Better Than' Almond Joy Cookies

Course: Dessert
Author: Donielle

Ingredients

  • 3 cups dried coconut
  • 1 cup almond flour/meal
  • 1 cup honey preferably raw
  • 1/3 cup melted coconut oil
  • 1 Tbsp vanilla
  • 1/2 tsp salt
  • optional – almonds and/or equal amounts cocoa/carob, coconut oil, and honey for the chocolate drizzle

Instructions

  • Combine all but the optional ingredients together until well mixed.
  • Place spoonfuls of approximately 2 Tbsp of the mixture onto dehydrator trays and dry at 115° for about 12 hours. The benefit of this is that you will not lose and beneficial properties from the raw honey and coconut oil. If you do not own a dehydrator, never fear! Just place on a cookie sheet and bake as low as your oven will allow for about an hour and a half.
  • Place in a sealed container to retain moisture.
  • If using almonds, press one into the bottom of the cookie.
  • To include the chocolate sauce, mix together equal amounts of cocoa powder, melted coconut oil, and honey to make a syrup. You can then place a spot of chocolate onto a sheet of waxed paper and press the cookie onto it,completely coat the cookie in chocolate, or like the very first photo on this post, just place a small spot of chocolate on top of each one.
  • If using chocolate, place in the refrigerator until set, remove before consuming so they soften.

You can then place a spot of chocolate onto a sheet of waxed paper and press the cookie onto it,

completely coat the cookie in chocolate,

or, just place a small spot of chocolate on top of each one.

If using chocolate, place in the refrigerator until set, remove before consuming so they soften.

Not only do these make a great treat for everyone that doesn’t know better, but you’ll also have peace of mind knowing you won’t be compromising nutrition as much as you would the normal sugar cookies!

*remember, though these cookies are made with natural ingredients, this is a compromise recipe!

Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker

@donielle

Donielle Baker
Donielle Baker
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Reader Interactions

Comments

  2. Woohoo! I can make these for my family. We have one that is gluten free and I am always on the lookout for treats everyone can enjoy. Thanks so much for the recipe. Can’t wait to try them.

  3. Perfect! I just opened up my jar of coconut oil and gave it a sniff. Then I immediately decided I needed to make macaroons because it smelled so amazing… but I only have three eggs (the chickens are taking their winter break from laying) and I’m all out of rapadura. So I opened up google reader and searched macaroons, just in case I could find a few egg white version that uses honey somewhere in all the blogs I read, and there you were with your no egg white plus honey macaroon! Thanks a bunch!

  7. Silly question. What exactly do you mean by dried coconut? I have unsweetened coconut flakes and sweetened ones. Do I just use those? Thanks, these look great!

    • @Mel, Yup – just the flakes! I use unsweetened, though you could use sweetened if you happen to run out of unsweetened or not have it available. I’d just lower the amount of honey and use a bit of water or more oil if needed to get it to a consistency where you can get it to stick together.