Espresso Chocolate Macaroons
- 2 egg whites
- 2 tbsp coco powder
- ⅛ tsp salt
- ½ cup Health Garden Baking Sweetener
- 1 tsp water
- 2 tsp instant coffee
- 3 cups shredded coconut
- Preheat the oven to 325º F.
- In a mixing bowl, beat the egg whites and salt until frothy, about 1-2 minutes.
- Gradually add in the baking sweetener, while continuing to beat the mixture.
- Gradually add in the instant coffee, cocoa powder, and vanilla extract while continuing to beat the mixture.
- Use a spatula to hand mix in the shredded coconut.
- Line a baking sheet with a silicone baking bat or parchment paper. Use a cookie scoop and your hands to form mounds, place the mounds of the baking sheet, about 1 inch apart. Bake for 25-30 minutes or until the macaroons feel firm on the outside to the touch.
- Allow the macaroons to cool for 10 minutes before removing them from the pan. Allow them to cool completely. Optional, dip the bottoms in chocolate (like melted chocolate candiquik or melted candy melts).
- Store in an airtight container for up to 1 week. Recipe from The First Year
Coconut Protein Cookies
We love this easy recipe from Renewing All Things. This recipe may sound on the border of too healthy but we promise it is delicious.
- 1 ½ cup shredded coconut
- ½ cup sunflower seeds
- ½ cup protein powder
- ¼ cup + 3 tbsp Health Garden Honey Sweetener
- 1 tsp vanilla
- 1 tsp cinnamon
- Pre heat oven to 300 degrees.
- Roughly chop sunflower seeds and coconut flakes in blender until broken up in chunks.
- Place all ingredients into a bowl and stir together. If too crumbly, add more honey OR a tablespoon of coconut oil.
- Scoop cookies onto cookie tray.
- Gently press the cookies down to flatten.
- Makes about 18 cookies.
- Bake for about 15 minutes.
For a real treat spread homemade whipped cream on a cookies and top with a second cookies to make a sandwich. Instead of using regular sugar in whipped cream use our Confectionior Sweetener.
No-Bake Chocolate Coconut Cookies
Recipe from Whole Natural Life
- 1/2 cup virgin coconut oil
- 1/2 cup cocoa powder
- 1/3 – 1/2 cup Health Garden Honey Sweetener, depending on how sweet you want your cookies to be
- 2 teaspoons vanilla extract
- Couple dashes of salt
- 1 1/3 cups unsweetened shredded coconut
- Add all ingredients except shredded coconut to a saucepan and gently melt until all ingredients are liquid, then use a whisk or fork to stir until all ingredients are evenly mixed.
- Add shredded coconut and mix to combine.
- Line a flat surface, such as a cutting board, with wax paper or parchment paper. Spoon cookies onto paper. You can make them smaller or larger depending on your preference. If cookies seem too liquid, allow mixture to cool a bit on the counter or in your fridge before trying to scoop them again.
- Place cookies in the freezer to harden. Once hardened, remove to a lidded container. Store container in the freezer or fridge, depending on your preference.
Peanut Butter + Coconut Cookies
- 1 cup natural creamy peanut butter
- ½ cup Health Garden Agave Syrup
- 1 cup rolled oats
- 1 cup unsweetened coconut, shreds or flakes
- Line a baking sheet with parchment paper or wax paper. Set aside.
- In a medium microwave-safe bowl (large enough to add oats and coconut later), add peanut butter and agave syrup. Whisk together until well mixed.
- Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
- Add oats and coconut to the peanut butter mixture. Stir and fold until thoroughly combined and thickened.
- Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
- Chill in the freezer for 15-25 mins, until firm.
Banana Coconut Cookies
Recipe from Intoxicated on Life
- 2 bananas (about 1 c. mashed)
- 1 1/3 c. unsweetened shredded coconut
- 1/4 c. walnuts
- 1/4 c. stevia chocolate chips,
- Preheat oven to 350 and grease a cookie sheet or line it with parchment paper.
- In a bowl, mash bananas, stir in remaining ingredients.
- Scoop out about 2 tablespoonfuls of “dough” onto a spoon and gently form it into a ball with your fingers. It will be soft and crumbly.
- Place it on prepared cookie sheet and gently flatten with the back of a fork. You may have to reshape it a little.
- Bake for 15 minutes, then let cool for a few minutes before eating.