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.
- 1/4 cup butter
- 1/3 cup Swerve Sweetener
- 2 tsp yacon syrup can sub blackstrap molasses
- 1/4 tsp xanthan gum
- 1/4 cup Bob's Red Mill almond meal
- 6 tbsp Bob's Red Mill shredded coconut
- 1/2 tsp vanilla extract
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Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
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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.
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Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
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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.
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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.
Makes 12 cookies. Each cookie has 1.16 g NET CARBS.
Food energy: 64kcal
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!
Julius Minor says
These look delicious… I’d probably eat the whole pan by myself…lol… Thanks always…
Liezel Topat says
Hello, i am from South Africa, so am not sure what swerve is? and am i able to use honey as i following the LCHF lifestyle and even tho honey is not part of it, these biscuits look too yum not to try.
Thanks from Cape Town in South Africa.
Carolyn says
Swerve is an erythrhitol based sweetener. Do you have any erythritol? And yes, you could use a little honey in place of the yacon syrup.
Anat says
Hi Liezel I’m also from Cape Town and following that life style. I use xylitol instead.but we have also Erythritol (I found it a bit bitter).
Shannon Morris says
To keep the blood sugar Spike to a minimum, I recommend mixing the erythritol and Xylitol. My mix is generally a little less than half of Xylitol (2 cups)and a little more than half of erythritol (2.5 cups), because erythritol has a Glycemic index of 0. I also add 1.5 tsp of stevia, blend to a powder and store in a glass jar. I use this mix in place of sugar in all applications and each sweetener seems to cancel out any negative effects of the other, especially in baked goods.
Kate says
What brands of xylitol, Erythritol and stevia do you use? Any after taste?
Sarah says
I had to really work on self control lol these are just too yummy not to eat!!!
Peter Piper says
LOL!! Yes, make them… but DON’T eat them!
Julie says
We do Mother’s Weekend here where I don’t have to plan, shop for or cook meals. I highly recommend it! A gift of time and effort always trumps store bought in my book.
These cookies look great, and I have everything on hand. May need to change up my goals for today to include a batch of these.
Carolyn says
I have to get working on getting my husband to let me do Mother’s Weekend! 😉
Carrie says
Thanks for the BRM shout out! These look wonderful!!
Alison says
Can I use coconut syrup instead of yacon? I’ve already got that and I think it will add to the coconut flavor.
Carolyn says
I think that should work.
Leslie says
It looks like there is something sprinkled on top of the cookies in the picture. Is that more shredded coconut, or just a trick of the light?
Carolyn says
Yup, just a little more sprinkled on at the end of baking.
Pam says
I noticed us used Bob’s Red Mill which is a not as fine as Honeyville almond. My question is could you use the latter.
Carolyn says
I think so but you may not get the same lacy quality as much.
Kathy says
I made these yesterday with Honeyville Blanched Almond Flour. Not sure if that was the problem but they didn’t spread as nicely as I had hoped and stayed a little chewy. Also used Sorghum Syrup/Molasses instead of Yacon. Did one batch on parchment paper, the other on a silicon mat. Parchment worked better. No matter because they taste wonderful!
Carolyn says
Hi Kathy…yes, it may be the Honeyville that’s at issue here. When I first tried these, I had more almond meal and less coconut and they were chewy. Then I switched those ratios and it worked better. So I suspect that the finer almond flour means more moisture in the end result.
Trina says
So would you suggest more almond flour to crisp them? They are delicious even though mine are chewy.
Ashley @ Wishes and Dishes says
I agree that Mother’s day should be an all day thing, not just the morning! All you moms deserve it 🙂 I love this unique idea for a cookie
Tracy says
These cookies look wonderful. I can’t seem to find Bobs Redmill Mill shredded only the flaked. Would a little whiz in my food processor do the trick and how fine should I go? Also, I have no children but do have kids of the canine persuasion. My hubby says that counts. I think so too. Lol
Carolyn says
Actually, that should work. I’ve taken their flaked coconut and ground it more finely in my food processor a few times. Make sure it’s pretty finely ground.
Angelina says
Hi, do you have a sup for the Yacon syrup or molasses? Either will definitely kick me out of ketosis.
Kathy says
I use Just Like Sugar and get the one like brown sugar. It’s made from chicory root. I used to think it was a bit bitter but don’t notice it much any more since completely coming off sugar. It does have a brown sugar/molasses flavor in my opinion. It might work in place of the molasses. I also might use a bit more of it in place of some of the swerve.
Annette Mahoney says
Hi I used vitafiber syrup with no issues.
Jay says
You could probably use lakanto maple syrup
Sarah G says
Oh, yum! I cannot wait to make these!! I think Bob’s Red Mill xanthan gum doesn’t have soy? My nursing baby seems to have a soy and dairy allergy, so I hope not.
I have those same Wedgewood coffee/mugs from my wedding china. I love them!
Sarah G says
Also, subbing out butter for coconut oil is ok, do you think?
Carolyn says
I really don’t know on this one. I’d say it’s worth a try.
Brenda says
These are wonderful – I used coconut oil instead of butter, worked fine. I love the easiness of these.
Carolyn says
I checked my bag of xanthan and although it says it’s only xanthan, it DOES say it’s done in a facility that also does tree nuts and soy. So you may need another brand, if the baby is super sensitive.
Sarah G says
Hmmm, ok, thanks for checking. I’m still trying to figure out how sensitive she is so I’m bring pretty strict for now. I’ll look around.
Sarah G says
Ohhh, how about guar gum? I found a good one.
Carolyn says
I can’t say for sure because I didn’t try it.
Sarah G says
Ok, I’ll let ya know.
Gina @ Running to the Kitchen says
I’m totally digging these, Carolyn! They look like they’d just melt in your mouth and be perfect with a cup of tea!
Lori @ RecipeGirl says
These cookies are most definitely going on my list to try soon!
Linnae Bosma says
Looks like I’ll be busy this afternoon! In Minnesota, Mother’s Day is all weekend — it’s opening fishing so guess what? Mom’s get to be single mom’s all weekend long! 🙂
Bistra says
what will happen if I skip the xanthan gum ? I just do not have
Carolyn says
I’d be a bit worried that they’d run all over the pan.
Karen says
We have eliminated corn from our diet.
Is Ther a sub for xanthan gun, like tapioca flour?
Carolyn says
have no idea if that would work.
Karen says
Thank you
Jeannie says
Please tell me how much super sweet blend or gentle sweet to use instead of swerve.
Carolyn says
I don’t think that’s a great substitute here, since it’s more concentrated than Swerve and you use less of it.
Kelly says
I use Gentle Sweet and Swerve equally, subbing one or the other.
Helena Angelina says
You’re a bloody low carb genius, Carolyn – I’ve been pondering tweaking tuilles low carb for a while now, and I think that these look like my best bet! I can’t wait to get into the kitsch and cook these babies up!
Heather Kinnaird says
a whole weekend, I like the way you think 🙂 at least I’m pretty sure I could get stella to make me these cookies
Carolyn says
Hi Heather!!! 🙂
Mimi says
In the recipe, in 4. it says to drop batter by the teaspoon but it seems like it should be tablespoon.
Carolyn says
No, definitely by the teaspoon. A tablespoon would be much too big. You could do two teaspoons, if you like, but they spread a lot.
Mimi says
Thanks!
Suzanne says
I’ve already read your reply below but I think next time I make these, I’m going to try the tbsp instead of tsp. Mine just don’t spread that much and it makes TINY cookies. I easily get twice the # of cookies too. The only thing I KNOW I do differently is using Pyure for the sweenter…and only half the called for amount. Doesn’t seem like that would give me these results. Do you think it could?
Anyway, these are FABULOUS and I’ve made them several time. THANK YOU! THANK YOU! THANK YOU!
Carolyn says
The sweetener actually makes a HUGE difference so it’s probably the issue here. Swerve melts and spreads more like sugar, by Pyure does not.
Sandra says
The Coconut Almond Crisps are delicious! 🙂 I didn’t have the yacon syrup so I substituted the blackstrap molasses. That resulted in a darker colored cookie. The darker cookie wasn’t as pretty stacked up as the ones pictured with the yacon syrup but they were delicious. A single dark cookie next to a scoop of low carb ice cream looked spectacular and was a wonderful ending to a good meal. I also tested one cookie with fresh ground cinnamon on top. Yum! It will be delightful in the fall. Thanks for the recipe. As usual it was perfect.
Carolyn says
Ooooh, cinnamon. Me likey!
Brenda @ a farmgirl's dabbles says
I usually go for a chewy, soft cookie, but every once in awhile a thin and crispy one catches my eye. This is definitely one of those recipes. These look so super lovely.
sue | theviewfromgreatisland says
Wow do these looks light and crispy! I’m a huge molasses fan, so I’m interested to try the yacon syrup!
TanYa says
Carolyn, you are definitely my shero. One thing I miss most of all about eating low carb is something crunchy, other than pork skins. But you have gone to the next level and have made something that is both crunchy and sweet! I have one question, can I use sugar-free honey instead of the syrup
Roni says
Hi – I’m struggling to find shredded coconut in the UK – do you think I can substitute with desiccated?
M says
I did, I just chopped finer with a big knife becsuse I could not locally obtain shredded…
Roni says
Hi – I’m struggling to find shredded coconut in the UK – do you think I can substitute with dedicated?
Carolyn says
As long as it’s not sweetened.
Roni says
No definitely not sweetened – thank you!
Nutmeg Nanny says
Eating in bed – so not my thing! Nothing worse than getting into bed and finding crumbs…haha. However, I think it’s perfectly acceptable to want to sleep in and have breakfast waiting. I hope your kids get the memo and spoil you rotten! These little crispy cookies look great too. Since I’m not a mom (and therefore no one who will look to me as an example) can I just eat these crispy little cookies for breakfast?
Julie says
I’ve always thought breakfast is the best time for dessert, especially if you don’t low carb and the dessert is full of sugar. Starts the day off great and you have all day to burn it off. After dinner is the worst time of day for breakfast, unless of course it is low carb and then any time of day is a good time! Why not have your eggs in a flan or pumpkin custard instead of an omelet?
Carolyn says
I ate them for breakfast…they’re delicious with a smear of peanut butter!
Brenda says
Before I was diagnosed with type II, I made Lacy Orange Almond Cookies from Martha Stewart’s Everyday Food. Your cookies look, crunch and taste almost the same. By adding a little orange zest and anise, I think I can get the cookie I’ve missed. In the meantime, yours are an excellent substitute – thanks!
Carolyn says
So glad!
Christie Fine says
These cookies are just perfect!!
Erinn Steger says
These look and sound divine! I only have almond flour and coconut flour, would the work?
Carolyn says
No, coconut flour would not work here. You need shredded coconut.
Julienne says
I made a second batch of these yesterday, shaped into small ellipses. Perfect for low carb icecream Sundaes – like Langue De Chat! They’re also wonderful drizzled withdark, unsweetened, chocolate.
Katie says
I made these, substituting Sukrin Fibre Syrup Gold for the Yacon Syrup, which is lower carb and higher fiber, and they are spectacular. So so so delicioous.
Kathy says
These look great!! If there were any left over could they be frozen for another day?
I love all your recipes and have made many. Thank you Carolyn for all you do to help us stay low carb.
Carolyn says
I didn’t try freezing them. I honestly don’t know if they’d change consistency but I’d say it’s worth a try.
M.Stephens says
These look Great!
Lola says
Could I sub maple syrup for yacon syrup? I can’t have it or molasses. And what could I use instead of the swerve? Thank you.
Carolyn says
Yes, you can use maple syrup, but Swerve is pretty much required for these to work out.
Missymonypenny says
These look great! Can’t wait to try these, I’m kinda obsessed with all things coconut. These look like a great swap for those “Coconut Thins” that r popping up everywhere. I restrained from buying since they r not GF. I have Swerve but I’ll have to sub SF Malted Maple for the Yacon Syrup. I hope it works! Can’t wait to have a crispy cookie on hand! The for all yr great recipes!!!
Lynn Doyle says
I am new to low carb baking and just tried these cookies this afternoon. What a nice treat for something sweet! I did add an extra tablespoon of almond flour since the batter seemed too loose and not having yacon syrup, used the molasses. A bit too strong on that flavor so next time I’ll reduce the molassesby half. I am loving your FB page and save many of your recipes……with all the new ingredients (to me) I feel like I’m in a chemistry lab (chuckle). Am very grateful for all the effort and experimenting you must go through to perfect your recipes. Your site is the one I go to first for trying low carb recipes.
Carolyn says
It is strange to work with these new ingredients at first but…it will become second nature soon, I promise!
Karen Marshall says
I hhesitate to use parchment paper just to avoid a little dish washing. Does the cookie sheet need to be oiled for these cookies?
Carolyn says
The parchment paper is not about dishwashing, it’s about sticking. You could try an oiled pan but I am not sure that would work.
Teri says
I used a silicone liner instead of parchment paper and it worked perfectly.
Denise S. says
I just made these and baked for about 1 minute too long, but will definitely try again. The ones that did turn out were just as promised, nice and crispy. We don’t always get a crunch with low carb baking but this time it was a success. I have added this to my favorites on my browser!
Carolyn says
Glad you liked them!
Elisa says
I just made these and they’re delicious! I used VitaFibre syrup instead of Yacon and Guar gum instead of xanthan because that’s what I had. They turned out great. My first batch browned a bit more than they should have (took them out at 6 mins) so I lowered my oven to 300 and the next batch was perfect! So good!
Carolyn says
Glad to hear it!
Jean says
could use glucci for xanthan? glucommanan
Carolyn says
I am not sure, I have never used it.
Jean says
forgot to click follow
Stephanie says
Hi Carolyn! These look aaaahmazing! I can’t wait to try! Do you think I could use Honey Tree artificial honey in place of yacon syrup? It’s maltitol based.. just to save more carbs..
Carolyn says
I really don’t know if that would work at all.
TW says
Mine stayed chewy and were super duper sweet (I used molasses). I may give them another go reducing Swerve to 1/4 cup. Flavor was very good and enjoyed the coconut. Very disappointed not to get crispy. I’m usually a pretty good cook.
Sandra says
Loved the taste, however, mine were very soft & soggy.
M says
Mine too!
Jennifer says
Loved the recipe they are so good! I changed one thing. Instead of Yacon syrup I used vita fiber, available on Amazon, which adds 1 net carb to the recipe instead of the 11 from the Yacon syrup.
Theresa says
I made these using swerve and they turned out quite similar to how they should. Delicious.
I made them again with xylitol and, although they taste great, they are very greasy and didn’t crisp up. They are nice and chewy though.
Any thoughts? Does xylitol not absorb? Use less butter? More almond flour? I do prefer xylitol over erythritol.
Carolyn says
Xylitol is more “hygroscopic” than erythritol, meaning that like sugar, it attracts moisture. I am not sure how to correct it for this recipe as I don’t use it. It’s a bit hard on my blood sugar.
Carol says
Just made these…have such a delicious flavor. But mind didn’t get hard. Have them in the freezer. Used honey and Swerve on the first batch. Very sweet! They spread nice, looked so pretty. I’m going to have to try again and tweak. So many made these and got a crispy cookie, wonder what it was I did wrong?
Carolyn says
The honey would probably change things and make it more soft, since honey is sugar and more hygroscopic (meaning it attracts moisture).
Cathy Loeppky says
Mine did not crisp up? Do you know what I did wrong? I used gentle sweet.
Cathy Loeppky says
I made these and they didn’t crisp up? I used gentle sweet and blackstrap molasses.
Carolyn says
The sweetener is the issue here. Gentle sweet is combined with stevia. It doesn’t caramelize or harden like Swerve.
Pugs says
Great flavour, mine didn’t crisp either – just greasy and soft. Have them in the freezer. I know why – its because we cant get swerve here in Australia so I used Natvia and molasses, pity – I still search for a crispy cookie 🙁
Carolyn says
Ah yes, the sweetener really does make a difference. Sorry!
Karla says
Hi Pugs, we can’t get these brand sweeteners in South Africa either. An excellent tip someone shared once, is to freeze your baked cookies (I put them in freezer bags or tupperware). If they sit on the counter for a short while, they defrost, but (as with all fozen goods) minus some moisture. This works beautifully with biscotti as well. Another biscotti tip is to replace butter with a 2nd egg.
Good luck, Karla
Vicki Dyas says
Soooo these look wonderful but I HATE coconut. So I am wondering how I could replicate that texture since you said it was so important for the crisp. Do you think just adding more coarsely ground almonds would work? I love almond and I love butter cookies so that’s what I am aiming for a crisp buttery cookie.
Carolyn says
Better than coarsely ground almonds, I think you could take some slices almonds and crumble them up a bit and then they would be thin like shredded coconut.
Tabitha says
I just made these and used sugar free syrup instead of the Yacon. I can’t thank you enough for this recipe. absolutely amazing.
Haleigh says
I just made them as stated in the recipe, very good but WAY too sweet. I used truvia. Would that be why? Could I decrease the sugar by half or even 1/4th? And also could I use coconut oil to replace the butter for my hubby who can’t have dairy? Thanks for any help!
Carolyn says
You used Truvia and that is MUCH sweeter than Swerve. So yep, it would be overly sweet. I suggest cutting it in half. Not sure the coconut will crisp up as much but it’s worth a try!
Annette Mahoney says
these are so good i use vitafiber syrup as that is what i have and i also added to other batches some orange oil. make a chocolate icing or a sf ganache mmmm. reminds of Florentine cookies we used to eat. And all of our sugar friends loved them.
GrasshopperCraig says
Made these tonight and they turned out great. Although many recipes can be adapted pretty well my luck with cookie recipes has been suboptimal. These meet the test and stand on there own as a great cookie. I used guar gum and doubled the amount. Next time I’ll better understand how to lay the dough better on the sheet.
Thanks for a truly good cookie. I’m going to experiment with nuts and other variations.
If you have others that truly make the grade, I’m all ears!
Carolyn says
If you don’t try my low carb chocolate chip skillet cookie, you will never forgive yourself. 😉
GrasshopperCraig says
Yum! I have seen that and it’s now getting pushed to top of the agenda!
I have one comment/query on these cookies. When I took them out of the fridge from cooling down the were firm and chewy. Today when they are at room temperature they are limp and prone to falling apart when picked up. Any thoughts?
Carolyn says
Hmmmm, do you live in a humid area? Mine haven’t done that so I am not entirely sure!
GrasshopperCraig says
No, I’m in low humidity Southern California where the weather is dry. These were a 9+ on the taste scale so I’ll keep tweaking it.
Karla says
Hi Craig. Keep all LCHF cookies in a container in the freezer to keep them crisp. The freezer dries them out and if you let them sit on the counter for a little while, they defrost perfectly. I’ve done this with biscotti, nut butter cookies and these fabulous crisps. Definitely worth a try, right?
Carolyn says
Hi, don’t know if it’s been asked, looked, couldn’t find it. Can you package these up as a gift, or will they go soft in the plastic (or cello)?
Carolyn says
They would probably go too soft, I think.
Sarah says
Carolyn, thank you so much for this recipe. I tried two different sweeteners and syrup. They still cane out great but the Erythritol makes a huge difference and turned out just the way yours did.. Can I use the recipe and omit the shredded coconut? Maybe add almond extract or choc chips. I love how crispy these are and would like to experiment. Love, love, love your blog!!!!!!
Tamryn says
Hi Carolyn!
I didnt have almond flour so I used a mix of hazelnut and pecan nut flour, and I dont have xanthum gum so I left it out. The biscuits taste AMAZING, but they never crisped up. I left them on the baking tray overnight, to see if they needed time and then I put them back in the oven at a lower eat for a while and left them to cool again – and they stayed soft. So much so, that they just crumble when you try pick them. Very tasty crumbs 🙂
Is it the lack of xanthum gum? Can I try something else instead?
Carolyn says
I really can’t say what went wrong here. Could be the xanthan, since it helps thicken the dough properly.
Kim says
Hi! My son is T1 and I would love to make these for him. Is it possible to omit the syrup or would they not turn out right?
Carolyn says
They won’t turn out properly. But it adds very little carb to each cookie, I really think they may still work for him.
Caren says
Can’t wait to try these. What’s the difference between Almond flour meal and, what I have super fine Almond flour? It is Bob’s. Can I use the super fine that I have on hand and I have just regular molasses. Will that all work??
Carolyn says
You should be able to use both of those. Use just 1 tsp molasses.
Caren says
Thank you formthese!! They are awesome!!! I am on the keto diet and have been wanting a sweet treat, these hit the spot. I will have to get some yacon syrup just to eat h my carbs and sugar next time. I used 1 tsp regular molasses and they came out great!! They did spread out quite a bit!! 🙂
Delia says
These look like almond lace cookies…the ones that you can sandwich with a little lit of melted chocolate in the center. I’m so trying these…..they look amazing!!!
Marina says
These looks so lovely!
Colleen says
Do you think I could substitute the Swerve with the Confectioners Swerve? It’s all I have on hand at the moment. Thanks…love your recipes!
Carolyn says
I really can’t say for sure.
DEb G says
I made these yesterday and they were delicious but they were so crumbly even after cooling that they would not hold together at all so I used them for ice cream topping and were good that way too. Any ideas what I did wrong?
Carolyn says
Did you use Yacon or no? That can make a difference in the end.
DEb G says
I used molasses, would that make it crumbly?
Sheila M Bassett says
I’ve made these 3 times and the taste is fantastic, however, I can never get them to spread. I go as fast as possible, but by the time I get them on the pan, they are already very hard and I can barely press them down with my hand. I put in the oven and they barely spread, but the butter seems to run out of the cookie. It’s like the almond flour didn’t absorb the butter at all. What can I do?
Keka martin says
Hi Carolyn, I,m from Chile and was wondering if I could substitute or omite the xumtum gum?
Carolyn says
I am not sure they will hold together well if you skip it but it’s worth a try. At the very least, you will have a delicious ice cream topping!
Cynthia says
Any chance of leaving the coconut out or replacing it with something…less coconutty?
Carolyn says
Grind up some sliced almonds until they resemble coarse crumbs.
Debbi says
Thanks so much for the recipe!! These are delicious! I used sukrin fiber clear in place of the molasses and added 2 Tablespoons of coconut flour because my “dough” was a little wet after adding a full teaspoon of vanilla. The cookies turned out chewy after baking for about 6.5 minutes. Delicious!
Barbara says
These are so very delicious! I used almond extract instead of vanilla and they are a.m.a.z.i.n.g.! Going to make them again today. Yep we ate all of them yesterday. Don’t judge me. 🙂
Connie says
Hello! I made these one time before I had Swerve and used Sucralose instead. I also used almond flour instead of meal, and agave syrup. When mixing, it was way too wet so added more almond flour. They were a bit soft, but very good. This time I made with Swerve, everything else as before, and noticed that the mixture started getting hard very quickly in the pan and I struggled to get the last ones shaped at all. When I took them out of the oven, some of the butter had leached out of each cookie, so they were kind of sitting in a puddle. I’m waiting to see how they cool, but do you have any idea as to what happened? I did use xanthan in both attempts as well. Thanks!
Carolyn says
It should not be getting hard as you are shaping it. I really don’t know why it would do that. Sorry!
Esther R. says
Just nice and delicate to enjoy !! My grands made these.
Sarah says
Seriously, Carolyn HOW do you get yours so perfectly round?? Mine are great but not as pretty looking as yours. What is your secret, lol??? Thanks 🙂
Carolyn says
Hmmmm I wish I knew. They came out that way! A few were funny shaped, of course.
Sarah says
Hi Carolyn, I post a question on your Facebook page almost a week ago about baking these cookies (I added photos) but haven’t had a reply. Would you mind taking a look. Something isn’t right. I actually used Yacon syrup this time and they still look nothing like yours. Thanks
Carolyn says
I am on vacation and have spotty internet. Not sure where you posted your question but you can email me at [email protected]. If you just leave it on the visitor posts on FB it’s hard for me to see them.
Sarah says
Sorry I meant I used yakon syrup today. The ones on Facebook are with a sugar free (xylitol) syrup.
Linda says
Carolyn, do you think it would be ok to brown the butter for these?
Thanks as always.
Regards,
Linda
Carolyn says
Sure, you could try that.
Wendy says
I have these in the oven now and can’t wait to try them! I couldn’t find the syrup that I needed st my grocery store so I used honey. I’m concerned that it added a lot of carbs to this cookie. The nutrition information was not on the label. Can we leave that out or is it too important of an ingredient? The dough itself was so sweet so for sure can leave another sweet item out. Thank you!
Carolyn says
Honey will add a carb or two per serving.
Dana says
I have maple extract. Could I sub that for the Yacon Syrup?
Carolyn says
No, I wouldn’t advise that, if you used the same amount, you’d have an overpowering maple flavor.
Veronica D McGee says
The mix tasted amazing, but it turned into a crumble, so I spread on a silicone sheet and broke into pieces after baking. It looked like a brittle. I will update my post later.
HEIDI says
Sorry about the comment on an old post, but I recommend Whey Low Gold brown sugar instead of the yacon syrup…so much more reasonable in price, with an even lower glycemic load.
Amy says
Sukrin Gold fibre syrup works in place of Yacon syrup, for a fraction of the carbs. Sub in Sukrin Gold for swerve and you’ve got a pretty damn good ANZAC biscuit taste-a-like.
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.
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.
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
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?
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.
Jay says
Could it be made without the coconut at all?
Carolyn says
Really not sure it would turn out.
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!
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.