Crisp-ay.

 I’m pretty sure I have mentioned the cookie snobs snob that lives in my house.

His name is dad and yes, he’s a cookie snob.

And I wonder where I get it from.

I experiment ALOT with cookie recipes.

What can I say? I just love cookies.

Oh, and just because I make a cookie that you happen to dislike, well…what makes you think I made this cookie for you?

You don’t have to like it.

I’m pretty sure my dad thinks I have some kind magic cookie wand that just produces the cookies that he likes all day, every day.

Mhhhhm.

Sure.

Let me just wave my magic wand, Dad.

Oh, you like crispy cookies.

Well, here ya go.

I’ve never met a crispy cookie that I didn’t like.

Especially a crispy coconut cookie.

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Oh my word, y’all…

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this cookie is as crispy as it gets.

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It’s made w/ the finest of shredded coconut + coconut sugar + coconut oil

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it’s like a coconut extravaganza/trifecta/party ova hhhhhere.

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Seriously…bout damn near blew my mind. I topped em’ w/ sea salt for some added fanciness.

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My dad said they are the best cookies I’ve ever made…that’s saying ALOT! 🙂

 

5.0 from 1 reviews
Crispy Coconut Cookies w/ Sea Salt
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18-22
 
The only recipe for cripsy coconut cookies you will ever need. Gluten-free, paleo, refined sugar-free!
Ingredients
  • 3 T. coconut oil, melted
  • 2.5 c. unsweetened, shredded coconut
  • 2 large eggs, at room temperature
  • ⅔ c. coconut sugar
  • coarse seal salt, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the coconut oil and coconut in a large mixing bowl, completely coating the coconut with the coconut oil.
  3. Beat in the eggs until just blended.
  4. Add the coconut sugar beat again until the mixture is fluffy.
  5. Drop the batter by rounded teaspoons onto the prepared baking sheet.
  6. Gently press down on the top of each cookie using the palm of your hand.
  7. Bake for 12-15 minutes, or until the cookies have slightly spread and the bottoms of the cookies are golden.
  8. Top each cookie immediately with a sprinkle of sea salt.
  9. Let cool for 5 minutes before moving to a wire rack to cool completely.
  10. Devour.
Nutrition Information
Serving size: 22 Calories: 77 Fat: 5.3g Saturated fat: 4.4g Unsaturated fat: 0.6g Carbohydrates: 7.2g Sugar: 6.4g Sodium: 8.3mg Fiber: 0.8g Protein: 0.9 Cholesterol: 16.9mg

MANGIA!!!

Comments

  1. That cookie was fo-real, fo-shizzle…………it was good and meets my approval !

    Love,

    DAD

  2. Aubrey Winkie says:

    most of my paleo baking ends in failure but these were so fricken amazing! and easy!

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