- 5 Tablespoons coconut oil or butter
- ½ cup unsweetened cocoa powder
- ¼ cup cream
- 1 ½ teaspoon vanilla
- ½ teaspoon salt
- ~1 cup sugar equivalent in sugar substitute (I like erythritol and Splenda, but can use any)
- 4 eggs
- ½ cup coconut flour (I used Aloha Nu brand in analysis)
- ½ cup unsweetened coconut
- 36 almond or macadamia nut halves
1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and sweetener.
3)Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli. Also I liked a combination of liquid Splenda and erythritol, but the Splenda alone worked well, too.
4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.
5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.
Makes three dozen cookies.
Nutritional Information (with macamdamia nuts): Each cookie has a little over half a gram effective carbohydrate plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.