SNACKS & DESSERTS
EASY CHEWY BUTTERY COCONUT COOKIES
2 ½ cups Large, unsweetened Coconut Flakes
½ cup Blanched Almond Flour
¼ cup + 2T Grass-fed Butter, soft but NOT melted
½ cup Pure Maple Syrup
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Add all ingredients to a mixer or food processor. Blend until the batter is thick and sticky and holds together. Scoop firmly packed balls of the batter onto your prepared baking sheet. Place the balls pretty far apart because they will spread when baked!
Bake for 15 minutes. The cookies should be golden brown around the edges and on top. Cool for 30 minutes before eating them.
APPLE, COCONUT, PECAN CRISP
Apple Filling Ingredients
3 Organic Apples, peeled and sliced thin
2 T Coconut Sugar
1 T Pure Maple Syrup
1 T Blanched Almond Flour
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
1 tsp Pure Vanilla Extract
2 T Filtered Water (optional)
Pecan Coconut Topping
¾ cup Chopped Pecans
½ cup Unsweetened Coconut Flakes
¼ cup Blanched Almond Flour
¼ tsp Ground Cinnamon
2 T Pure Maple Syrup
Apple Filling Instructions
Preheat oven to 350 degrees. Line an 8” square baking pan with parchment paper. In a large bowl, put the apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract. Stir together until the apples are coated well. If it seems dry, add the water and mix it in.
Place the filling into your prepared pan and smooth it out with a spatula or back of a spoon.
Pecan Coconut Topping Instructions
Place all the topping ingredients into a bowl and mix with a fork. This will be crumbly. Spoon the topping over the apples evenly.
Place the baking pan in the oven for 45 minutes or until the topping is golden brown. Remove from the oven and allow to cool for 10 minutes.
Serves nicely with full-fat whipped cream, full-fat coconut cream or organic ice cream.