These thin and crispy coconut almond cookies are a delicious low carb, grain-free treat. Perfect with morning coffee, afternoon tea or as dessert. This post is sponsored by Bob’s Red Mill.
Ask yourself this, my friends: why are Mother’s Day recipes and Mother’s Day posts always focused on brunch? Don’t get me wrong, I love breakfast and brunch food as much as the next person. But are we falling into a trap here? Are we setting a dangerous precedent? Are we relegating the celebration of motherhood to the early part of the day only? Does she get her hour or two of love and pancakes and then have to go right back into being Mum, cooking and cleaning and nurturing those around her? I suspect that this might be the case in some households and so I think maybe we need to shake it up a little. We need to branch out, think outside the box and make Mother’s Day a full day, from start to finish. Maybe even two days. Mother’s Weekend, starting Friday night at 6pm and going full tilt until Sunday at 9pm.
Okay, that might be a bit much (but a girl can dream, can’t she?). But let me tell you what Mum really wants. She wants to wake up a bit later than usual, well-rested, with no little critters waking her up for a glass of water in the middle of the night. She wants coffee at the ready and yeah, she wants her pancakes or waffles or other brunch item. But she might not want it in bed because that could be messy and you know who will be cleaning it up in the end. Then after she has had her fill, she wants the full day off. She wants to get her toes done, maybe get a massage, meet a friend for lunch, go shopping. She doesn’t want to have to worry about her kids or her spouse or her house. She just wants to chill. And then she wants a nice dinner, cooked by someone else and cleaned up by someone else. And then, of course, she wants dessert. A tasty treat whipped up by someone else. Bonus points if it was made by the kids. Now that is Mother’s DAY with a capital D.
So to celebrate your mum, my mum and all mums from the dawn of history, I created a sweet treat that fits any of the ways you want to make her day. You can serve these as a brunch treat (they are really good with morning coffee…yes, I know this from experience.), they are wonderful with afternoon tea, and they make a lovely sweet bite after dinner. And they are simple enough to be made by the kids, with perhaps some adult supervision for the young ones.
I’ve been wanting to make a lacy sort of cookie for a while now and Mother’s Day seemed like a great excuse to try. My first attempt was delicious, but they didn’t spread out the way I’d imagined and they were chewy rather than crisp. I had to play quite a bit with the amounts of Bob’s Red Mill shredded coconut and almond meal to get the texture I was aiming for. They do burn quickly so make sure you are baking them in the top third of the oven, and keep your eye on them while they bake. And do not try to take them off the pan while they are still warm. They won’t hold together at all until they are completely cool.
Thanks to Bob’s Red Mill for helping me celebrate Mother’s Day in style. All thoughts and opinions are my own.
Coconut Almond Crisps
Ingredients
- ¼ cup butter
- ⅓ cup Swerve Sweetener
- 2 teaspoon yacon syrup can sub blackstrap molasses
- ¼ teaspoon xanthan gum
- ¼ cup Bob's Red Mill almond meal
- 6 tablespoon Bob's Red Mill shredded coconut
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
- In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
- Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
- Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
- Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.
Notes
Total fat: 6.12g
Calories from fat: 55
Cholesterol: 10mg
Carbohydrate: 1.69g
Total dietary fiber: 0.53g
Protein: 0.68g
Sugar alcohols (erythritol): 6.65 g
*A note about Yacon Syrup. As with many things, it is claimed that yacon is low glycemic and doesn’t raise blood sugar. I have only recently tried it out and only in very small doses so I cannot be sure of this for myself. However, it is a good alternative to cane sugar syrups like molasses. I promise to do some testing on myself in the near future!
Linda says
I tried these gems and sooo glad I did!
Little tip- I replaced the swerve and Yucon syrup with 3 tablespoons of brown sugar Splenda. DELICIOUS!
I also added 1/4 cup of sliced almonds. Thank you for the recipe!
Karen Rust says
I love these cookies. Made them once with a monk fruit/erythritol blend and they were crispy. Last night I used allulose for the sweetener. They didn’t get crispy, but were bendable and soft more like a caramel candy. Delicious, too. Wanted to eat the whole batch!
Carolyn says
Hi Karen… yep, allulose does not crisp up properly. Check out this blog post to explain all the different sweeteners https://alldayidreamaboutfood.com/best-keto-sweeteners/
Constance says
Hi!the cookies taster really nice, love the brown sugary taste with the coocnut in it.
Quick question though – what is the desired texture of the batter ? Is it liquid-y ? Like slightly flowy?
It seemed quite wet when I made it and thought it wasn’t right so I added more dessicated coconut to it based on estimation to make it into a dough. Not sure what kind of consistency I should look for. Thanks !
Carolyn says
Should be more like a dough, not a thin batter.
Elaina says
This is delicious, mines didn’t come out crispy but it was so delicious I felt like I was eating candy. Thank you so much for sharing. Very yummy!
Jay says
Could it be made without the coconut at all?
Carolyn says
Really not sure it would turn out.
M says
Possibly the syrup portion (butter, sweetener) got over-cooked? From the way the recipe reads, it cooks to more of a soft ball stage…if cooked longer, the syrup portion would begin to harden like hard crack stage.
Carolyn says
Well, keto sweeteners don’t really get to softball/hardball stages in my experience. But over-cooking it may still be the issue.
M says
Something isn’t quite right. Followed recipe to a T. It makes a dough that holds it’s shape, not a batter that spreads and makes a lace cookie, and definitely not crisp. butter is oozing out everywhere. I think it’s lacking a liquid? I’ve never had one of your recipes fail before!
Carolyn says
No, nothing is missing in the recipe. What sweetener did you use?
Joanne J Hunter says
The first time I made them, they turned out the way you described. I had to take a paper towel and soak up the butter. I used black molasses, and think I over cooked the first 3 ingredients, as they ended up using more like a Girl Scout Samoan cookout, and was chewy. I just made them again, and only waited until the first 3 ingredients (sweetener) dissolved; I didn’t wait for the bubbles to form. I also switched from using a sweetener that was a mixture of 3 forms, to one that is just Erythritol.
They turned out perfect, crispy, and no dripping butter. They aren’t golden, but a brownish, due to using black molasses. TASTE SO GOOD!
kathy harlan says
I just found this recipe a couple of days ago and made them yesterday. Excellent recipe. The cookies are easy to make and are great! Thank you so much…..kathy
Kami Keim says
Hi Carolyn,
I simply cannot say thank you enough for the amazing recipes and encouragement you provide! I LOVE these coconut almond crisps and am quite impressed at the texture and taste, but I do have one issue. I do not believe this happens to everyone, but I used Swerve as instructed and I get a cooling effect when I eat the cookies. I read somewhere that if I leave out a bit of the Swerve and use some stevia instead (not quite as much because it is so sweet) that it should cut out the cooling effect while also cutting the aftertaste of the stevia. I did try this but either I was not successful or I did not take enough of the Swerve out. Do you have any suggestions? Have you ever experienced this cooling effect I am speaking of? Any help would be greatly appreciated. I just love these cookies but know I would truly enjoy them if I do not have that effect.
ilona says
I don’t use Sherborn the same cooling menthol like feel. I may try Munk fruit or the like. Wish someone would answer your question, it saw exactly mine, as well.
Cindy says
Any way to make this a lemon coconut lace cookie? I love lemon!
Carolyn says
Not really sure how to adapt it but you could experiment.