How to make it

  • Split the almonds in half. I use my mandoline for this. Naturally you could be sensible and by them already halved.
  • Preheat oven to 350 F.
  • 1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
  • 2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and Splenda.
  • 3) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut, cardamom and nutmeg. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.
  • 4) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
  • 5) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
  • 6) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
  • 7) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.
  • Nutrition Info:
  • recipe based on one published by Laura Dolson

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