MAKES 2 DOZEN
What you need
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 2 TBS coconut flour
- 2 TBS coconut palm sugar
- 1 TBS arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 1/3 cup Copra Coconut Nectar
- 2 TBS vanilla extract
- Zest of 2 large oranges
- 1 TBS sesame seeds
step by step
- Preheat the oven to 350 degrees F. Line two large baking sheets with unbleached parchment paper.
- In a large bowl, whisk together the almond flour, shredded coconut, coconut flour, coconut sugar, arrowroot, baking soda and salt.
- Combine the coconut oil and coconut butter in a small saucepan over low heat. Gently melt them, then whisk in the coconut sugar, vanilla and orange zest. Pour into the bowl with the dry ingredients and mix well.
- Drop 1 heaping tablespoon of dough at a time. Place on the prepared baking sheets, separated by a couple of inches. Do not overcrowd. Sprinkle with the sesame seeds. Bake in the middle rack of the oven, until golden brown on top, 7 to 9 minutes. Make sure the bottoms do not burn.
- Remove from the oven, transfer to a wire rack and allow to cool completely. Serve immediately or store in an airtight container for 2 to 3 days.
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