Chocolate Coconut Cookies - Practical Paleo (MBG)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 85.7
  • Total Fat: 7.2 g
  • Cholesterol: 35.9 mg
  • Sodium: 44.4 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Chocolate Coconut Cookies - Practical Paleo (MBG) calories by ingredient
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Introduction

Recipe from Diane Sanfillippo's Practical Paleo, page 394, entered for calculations of macronutrients.
This calculation uses honey; original recipe uses maple syrup.
Recipe from Diane Sanfillippo's Practical Paleo, page 394, entered for calculations of macronutrients.
This calculation uses honey; original recipe uses maple syrup.

Number of Servings: 12

Ingredients

    gg, fresh, whole, raw, 2 large (remove)
    Kerrygold Irish Butter, 2 tbsp (remove)
    Honey, 2 tbsp (remove)
    *Bob's RedMill Shredded Unsweetened Coconut, 16 tbsp (remove)
    Cocoa, dry powder, unsweetened, 2 tbsp (remove)
    Baking Soda, .12 tsp (remove)
    *Simply Organic Vanilla Extract, 0.5 tsp (remove)
    *almond extract, 0.25 tsp (remove)
    Optional: 1/4 cup sliced almonds or 1/3 cup fresh raspberries [not in calculations].

Directions

Preheat oven to 350 degrees F.
In medium bowl, whisk eggs, melted butter honey (or maple syrup) and vanilla. Mix in the unsweetened cocoa powder, baking soda, and shredded coconut until well combined. Fold in almonds if used.
Divide into 12 dollops [2 Tbsp scoop worked well] on a parchment paper lined cookie sheet; flatten slightly with a fork [I forgot to do this; they were still fine!].
Bake for 20-30 minutes [20 was enough!] or until slightly firm to the touch.
If using raspberries: add one to the center of each cookie after baking and before eating.

Serving Size: 12 cookies

Number of Servings: 12

Recipe submitted by SparkPeople user CSMNETC.

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