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Author Notes: I like baking with almond flour- it's pretty versatile and quite healthy. These don't contain any eggs or egg whites, so they don't have the light texture that macaroons usually do; they are somewhat dense, which I happen to prefer. They work well for anyone with an allergy to eggs (or who has to eat gluten-free), and since they don't contain any type of leavening, they are passover-friendly. These can pass for a no-bake cookie, but I prefer to cook them in a warm oven for a short time. —WinnieAb
Serves about 25 small cookies
- 1 cup brown sugar
- 1/4 cup butter
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 3.5 cups ground almond meal/almond flour
- .5 cups shredded coconut (sweetened or unsweetened, your choice)
- 1 cup chocolate chips (I used Ghirardelli 60% cacao bittersweet)
- Fleur de sel- for sprinkling the tops
- Preheat your oven to 300 degrees F.
- In a small pot on the stove, heat brown sugar, butter and milk over low heat. Stir so that all the ingredients are liquid and are well mixed. Remove from heat and stir in the vanilla.
- In a large bowl, mix the almond meal and the coconut. Add the liquid ingredients and mix well to combine. Stir in the chocolate chips.
- Form small round cookies (you should have about 25) and place on parchment lines cookie sheet(s). Flatten slightly, and sprinkle the top of each cookie with a little fleur de sel.
- Bake for about 15 minutes...make sure to watch so the bottoms don't brown too much.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
- This recipe was entered in the contest for Your Best Almond Macaroons