O.k. Here we go (again)! To those closest to me, strap on your seat belts and brace yourselves... this is gonna be so fun! No, we're not going on a trip (just yet anyway), instead, yours truly starts a 72-hour-juice-cleanse today (yay!). Most of you will recall my previous 48-hour-juice-cleanse, which was a steep learning curb, albeit one that left me feeling rejuvenated and healthy(errr...).
On a more serious note, just because I am doing a juice cleanse, don't feel pressured to follow suit. In fact, I'd rather that you share in the joy of a great recipe for my coconut (almost macaroon like textured) cookies. Regardless of whether or not you've ever enjoyed coconut macaroon with a nuanced swirl and topped with a delightful cherry on these coconut cookies a reminiscent of exactly that (trust me!). The recipe itself is very simple, although be advised that if you leave a batch in the oven for a minute or two longer, you're likely to be left with a crunchier texture - if that's your preference. Truth be told, I condone recipe adjustments to suit your palette - so long as it has your tastebuds doing backflips with every crumb!
Preheat oven to 190 degrees C.
Whisk together the almond flour, shredded coconut, baking powder, salt, sugar and xylitol until there are no lumps.
Separately whisk the eggs, coconut oil and the vanilla and almond extract. Then add the wet ingredients to the dry and combine well.
Let the mixture sit for about hour (if you have the time the ), and place in the fridge.
Once that is done, use an ice cream scooper and and scoop 2 inch ball onto parchment paper and flatten slightly with a spoon, as they won't flatten at all in the oven.
Bake for about 9 minutes- you will see the edges turning brown.
These cookies will be soft due to the almond flour, don't expect them to turn out crunchy. The taste is similar to that of coconut macaroons- hope you love it!