Coconut Almond Crisps
The recipe Coconut Almond Crisps can be made in around 45 minutes. For 26 cents per serving, you get a dessert that serves 12. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 58 calories, 1g of protein, and 6g of fat per serving. If you have almond meal, butter, coconut, and a few other ingredients on hand, you can make it. This recipe is liked by 1562 foodies and cooks. It is brought to you by All Day I Dream About Food. With a spoonacular score of 1%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Coconut Almond Crisps, Almond Cookie Crisps with a Chocolate Almond Filling, and Coconut Lime Ice Cream Float with Toasted Coconut Cashew Crisps.
Servings: 12
Ingredients:
1/4 cup Bob's Red Mill almond meal
1/4 cup butter
6 tbsp Bob's Red Mill shredded coconut
1/3 cup Swerve Sweetener
1/2 tsp vanilla extract
1/4 tsp xanthan gum
2 tsp yacon syrup (can sub blackstrap molasses)
Equipment:
baking paper
baking sheet
oven
sauce pan
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven. In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan. Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract. Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly. Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.
Step by step:
1. Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
2. In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
3. Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
4. Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
5. Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden.
6. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.
Nutrition Information:
covered percent of daily need
