Posted by: Cailyn | April 15, 2009

Coconut Cookies


These cookies are a great way to get your daily dose of coconut.  Coconut is full of saturated, medium-chain fatty acids which are great for quick, lasting energy.  Medium-chain fatty acids don’t require bile to digest so they’re available as energy faster than long-chain saturated fats.  One of the problems with a low-carb lifestyle can be the lack of shelf-stable, easy-to-grab-on-the-go snacks.  These cookies totally solve that problem.  I originally found the recipe here along with some other coconut recipes.

Make these cookies small and bite-sized and they’re perfect for a pick-me-up during exercise.  Make them larger and they’re delicious with some butter or coconut oil for breakfast.  Lower carb than granola bars, tastier than that homogenized energy goop, these cookies are soft and chewy, and easy as pie to make, you’ll love these cookies.  Depending on which variant of the recipe you use, they don’t even taste too much like coconut.  Coconut, almond meal, and coconut flour can be found at Trader Joe’s or Whole FoodsRaw honey is often sold at those stores as well, but try buying local honey from a farmer’s stand- there’s some evidence that local honeys can help with pollen allergies.

I always make a double batch of these cookies.  I make about ten 3″ cookies for breakfasts and use the rest to make bite-sized cookies for bike rides.  These cookies will not spread out as they bake.  I shape them into patties for the large cookies or lightly press down on the small ones to flatten.  Try experimenting with the sweetness; I like the breakfast ones to be a little less sweet because we eat them with butter.  Also, try toasting these up a little in the oven or a toaster oven in the morning.  Delicious.

Coconut Cookies

Preheat the oven to 400 degrees. Grease a cookie sheet.
Stir the warm water, honey, vanilla, and salt together in a medium bowl. Add the eggs, almond meal, coconut flour and coconut.  Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons onto the cookie sheet, about 1 inch apart.  Bake for 12 – 17 minutes. The outside of the cookie should be mostly golden brown.  Let rest a minute or two, then move to a wire rack to cool.
Makes about 24 (20g) cookies, each with 3.7g ECC.  Nutritional information is for one 20g cookie.  Calorie/carb/fat numbers will change based on the size of the cookie.  For example, my larger (40g) cookies are about 8g of ECC.


Extra Coconut Variant

Use 2 tbsp of canned coconut milk and 2 tbsp of honey instead of 4 tbsp of honey.  This variant can be combined with other variants, like the Lemon Cake.  Makes a slightly creamier, slightly less sweet cookie.  I recommend this variant for the larger breakfast cookies as it has fewer carbs.  20g cookie nutrition data changes: ECC: 2.4g/Total carbs: 4.0g/Total fat: 5.8g/Total calories: 71  (40g cookie has about 5g ECC.)

Lemon Cake Variant

Add the zest of a quarter lemon and 1 tsp of lemon juice to the wet ingredients.  This can be combined with the Extra Coconut variant for less sweetness.  The lemon covers most of the coconut taste; you can add more zest to make the cookie even more lemony.  Does not significantly change nutrition data.

Black-Bottomed Variant

Melt some dark chocolate with a little coconut oil over low heat.  Dip the bottom of the cooled cookies into the chocolate and place on wax paper to solidify.  (May need refrigeration.)  Nutrition data changes with type of chocolate/how much chocolate used.

More variants to come as I experiment!

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