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Old 08-06-2010, 09:27 AM   #1
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Chewy or Crispy Coconut Cookie w/pic!

You decide!! These cookies can be made chewy or crispy depending on how long you bake them! I made a little of both, but the crispy ones are my favorite! So sweet and low cal/low carb, too! I tweaked a recipe I found online and I gotta say these are the best I have ever tasted, and so easy to make, too!!! ENJOY!!!

Ingredients:

1/2 cup coconut flour
3/4 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar substitute
3/4 cup sweetener of choice (I used liquid Splenda equivalent to 3/4 cup, but any other will do fine)
1 tbs Coconut SF DaVinci's syrup (optional)
1 ex large egg or equivalent of 1 ex large egg
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
1 1/4 cups flaked coconut
1 to 2 tbs heavy cream, light cream, half and half or coconut creamer (how much depends on how dry your batter is)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) Combine the flours, baking soda and salt in a bowl; set aside

2. In a medium bowl, cream butter, brown sugar sub, sweetener of choice until smooth. Beat in the egg and vanilla extract (and coconut extract, if using) until light and fluffy.
Gradually blend in the flour mixture, then mix in the coconut. Add cream choice a little at a time until the batter is not dry, but not too wet, either kinda like a sugar cookie dough. This is by "feel" so smallest amount of creamer used is advised at first.

3. Drop by heaping teaspoons onto a ungreased cookie sheet 2 to 3 inches apart. Flatten each cookie with a fork or your fingers like you would a peanut butter cookie.

4. Bake for 10 to 13 minutes or until lightly toasted. Depending on whether you want a chewy or crispy cookie will depend on how long you bake these, but not less than the 10 minutes.

5. Cool on wire rack and store on counter or fridge in a closed container.

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 44
Calories 53

% Daily Values*
Total Fat 4.86g 7%
Saturated Fat 2.783g 14%
Polyunsaturated Fat 0.086g
Monounsaturated Fat 0.596g
Cholesterol 11mg 4%
Sodium 3mg 0%
Potassium 1mg
Total Carbohydrate 1.95g 1%
Dietary Fiber 1.1g 4%
Sugars 0.2g
Protein 0.97g

Net Carbs: 0.85 (using liquid Splenda)


These are the crispy ones. The chewy ones are a little lighter in color.
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Last edited by Beeb; 08-06-2010 at 10:04 AM..
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Old 08-06-2010, 10:44 AM   #2
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Wow, Beeb, these look wonderful! And they're EXACTLY the sort of thing I want to have around to pack in my DD's lunchboxes when school starts. They whine about not having treats like their friends do, but I bet their friends will BEG to get a bite of one of these!

Question for you.....How many cookies did the recipe make? I'm just trying to figure it out for carb counts. You know, in case MOM needs to have a cookie!!

Thanks!
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Old 08-06-2010, 11:40 AM   #3
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Wow, Beeb, these look wonderful! And they're EXACTLY the sort of thing I want to have around to pack in my DD's lunchboxes when school starts. They whine about not having treats like their friends do, but I bet their friends will BEG to get a bite of one of these!

Question for you.....How many cookies did the recipe make? I'm just trying to figure it out for carb counts. You know, in case MOM needs to have a cookie!!

Thanks!
OMG, I forgot to give the amount of servings! Thanks for noticing this and the amount I got was 40 cookies that are about the size of an Oreo!

Last edited by Beeb; 08-06-2010 at 11:41 AM..
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Old 08-06-2010, 12:54 PM   #4
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those look yum-o
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Old 08-06-2010, 01:03 PM   #5
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What did you use for the brown sugar substitute? I am guessing you added the stuff you listed as 'optional.'

They look really tasty!
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Old 08-06-2010, 02:25 PM   #6
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yUM !!!
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Old 08-06-2010, 07:49 PM   #7
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What did you use for the brown sugar substitute? I am guessing you added the stuff you listed as 'optional.'

They look really tasty!
I use Diabeti Sweet Brown Sugar, which Netrition sells, but I got it on sale at a local department store. There is also Sugar Twin Brown Sugar out there on the market. I have been told that a very little bit of black strap molasses mixed in with a sweetener will be just as good, also.

Yes I did use the options, but I really don't think they were all that important. I used them because they are in my kitchen and would not have otherwise.

Last edited by Beeb; 08-06-2010 at 07:51 PM..
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Old 08-06-2010, 08:39 PM   #8
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Yum!!! Marking my spot to try these!!
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Old 08-07-2010, 09:01 AM   #9
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Now all you need is to melt some chocolate and brush on the tops, and you'll have a Mounds cookie! LOL!

Those look great, Linda.
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Old 08-08-2010, 05:24 PM   #10
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Now all you need is to melt some chocolate and brush on the tops, and you'll have a Mounds cookie! LOL!

Those look great, Linda.
Leave it to you, Char to make a good thing better!! THANKS, and what a GREAT idea!!
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Old 08-08-2010, 11:02 PM   #11
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Quote:
Originally Posted by Charski View Post
Now all you need is to melt some chocolate and brush on the tops, and you'll have a Mounds cookie! LOL!

Those look great, Linda.
I second that!! They look really good............
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Old 08-10-2010, 08:17 PM   #12
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Wow... thanks for posting these.... I am always looking for crispy cookies.
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Old 08-10-2010, 09:29 PM   #13
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These look amazing-thanks. I'm not far from central Jersey-when are you making these again-tee hee
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Old 08-10-2010, 09:38 PM   #14
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These look amazing-thanks. I'm not far from central Jersey-when are you making these again-tee hee
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Old 08-10-2010, 11:45 PM   #15
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they do look amazing! Low carb and low cal... im lovin it!
Thanks
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Old 08-11-2010, 09:40 PM   #16
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those look very tasty!
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Old 08-12-2010, 03:31 AM   #17
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They look yummy!! I am going to try this recipe today!!
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Old 08-12-2010, 09:10 AM   #18
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These look good! I'm not a cookie maker but I may have to try these!
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Old 08-22-2010, 01:50 PM   #19
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Old 08-31-2010, 06:40 AM   #20
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DiabetaSweet kills my stomach and intestines. Can I sub something else?
I love coconut so these sound and look really good!
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Old 08-31-2010, 08:17 AM   #21
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DiabetaSweet kills my stomach and intestines. Can I sub something else?
I love coconut so these sound and look really good!
Sure can! I just use that sweetener because it's what I reached for, but any sweetener will work with these cookies!!
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Old 08-31-2010, 07:30 PM   #22
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wow these cookies are excellent ... nice and chewy....thank you
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Old 09-01-2010, 04:42 AM   #23
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ok, good thanks! I will try them with my sweetener concoction. It's a mix of splenda, stevia and erythritol.

Whoops, I thought of one more question....I assume you used unsweetened flaked coconut, which is very dry. Did you use it as is?
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Old 09-01-2010, 03:52 PM   #24
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ok, good thanks! I will try them with my sweetener concoction. It's a mix of splenda, stevia and erythritol.

Whoops, I thought of one more question....I assume you used unsweetened flaked coconut, which is very dry. Did you use it as is?
I think you will be fine with the sweeteners you are going to use, and yes I used unsweetened flaked coconut, as is. No problem with dryness at all.

HTH
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Old 09-01-2010, 03:53 PM   #25
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wow these cookies are excellent ... nice and chewy....thank you
Thank you for trying them and for the excellent review!
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Old 09-01-2010, 04:38 PM   #26
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Thanks, Beeb, adding that recipe to my collection. Those look really yummy.
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Old 09-21-2010, 02:16 PM   #27
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Ok I made these twice and they didn't look like your picture. They spread like a flat pancake and never got crisp. They got y dark in color, way darker then yours. The dough was too wet, so I made them again and before I even added the cream the dough was too moist, so I didn't add it. They still just spread together into a mess. Are you sure the dry ingredients are correct amounts?

That is a lot of liquid for such a small amount of dry. I used the 1 tbsp of coconut davanci syrup, the vanilla and the cc extract. You did say optional on these, so I assumed it was ok, even my egg was just a large one not extra large. On the second batch I even added another 1/2 cup of almond flour and let it set in the frig to real cold before baking. It still spread and got flat.

Debbie
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Old 09-21-2010, 04:57 PM   #28
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Ok I made these twice and they didn't look like your picture. They spread like a flat pancake and never got crisp. They got y dark in color, way darker then yours. The dough was too wet, so I made them again and before I even added the cream the dough was too moist, so I didn't add it. They still just spread together into a mess. Are you sure the dry ingredients are correct amounts?

That is a lot of liquid for such a small amount of dry. I used the 1 tbsp of coconut davanci syrup, the vanilla and the cc extract. You did say optional on these, so I assumed it was ok, even my egg was just a large one not extra large. On the second batch I even added another 1/2 cup of almond flour and let it set in the frig to real cold before baking. It still spread and got flat.

Debbie
I really don't understand what happened to your cookies. I have made this several times and they have never been too wet, or had spread like yours did. There really isn't a lot of liquid in this recipe; 1 extra large egg, 1 tbls D syrup, 1/2 cup butter and the extracts. With the 1 cup of flour subs that is not a lot of liquid, especially since the coconut flour is such a sponge with any liquid that is added to it. The amount, 1 1/4 cups of coconut, also adds bulk to the flours.

I'm sorry your didn't turn out well. This recipe is a copy of a HC tried and true recipe that I just de-carbed, replacing the regular flour with the coconut and almond flours. Hope you try it again sometime with better results.

Last edited by Beeb; 09-21-2010 at 05:01 PM..
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Old 09-21-2010, 05:52 PM   #29
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After my last post on here I had to make these again! This time I added on bag of the cocoa almonds, crushed up, into the cookie mix.'

OMG, are these ever good! Like a chewy, crispy almond joy cookie!!
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Old 09-21-2010, 07:01 PM   #30
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Beeb, I once had a problem with one of Lauren's recipes. I was so embarrassed. It turned out that there are differences in the coconut flours. Mine did not absorb water like crazy. I now have the kind that does. HTH Taterhead.
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