The book has been out for almost 2 weeks now and we could not be more thrilled with the feedback we’re getting. Thank you all so much for the comments, emails and reviews. I have never written a review or even a blog comment in my life, so as corny and eyeball-rolly-worthy as it is; it truly means so much to us that you’d take the time to do it.
One of the emails I received was from a mom whose daughter is allergic to nuts, and when she saw that we didn’t use any almond flour, she said she was over the moon. I might be paraphrasing. She was however wondering how she could adapt a certain cookie recipe that did call for nuts. We’ve got a handful of cookie recipes in the book, and 2 of them use almond butter as their base (for those with coconut allergies). Since I read the email, I started futzing around with Let’s Do Organic Creamed Coconut to see if I could come up with something. And for some reason, the nut-based Mexican wedding cookie came into my head. I’m a dodo. But anyway, a few tries later, this recipe took shape. Of course, since these cookies contain nuts, you could definitely leave them out for more of a traditional shortbread-like cookie. Baking times and yield may need to be adjusted.
In other news, my Breaking Bad t-shirt came in the other day and I’m like a 5 year old in a princess costume…I can’t/won’t take it off. Brandon made me pose for a picture because he thinks I’m ridiculous. I chopped my head off because a.) I’m smirking and b.) we were on our way out the door to help some friends move and I looked like the way I mentioned in the Barbacoa Meatball recipe post. You think I just made that up? No way. I am either un-showered or wearing some form of spandex or sweat pant material 90% of the time.
Yield: 12-18 cookies (depends on the pecans & cookie scoop size)
- 1 7 oz package Let’s Do Organic Creamed Coconut (no substitutions)
- ¾ cup pecan pieces
- 1/3 cup coconut sugar
- 1 egg
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2-3 tablespoons powdered sugar, for garnish, optional
Preheat your oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
Place the creamed coconut into a large bowl and microwave for about 45 seconds to 1 minute, just until it’s soft enough to whisk.
Finely chop the pecan pieces, or place them in a food processor and buzz them up. I should have buzzed, but I was being lazy and just chopped them.
Add the pecan pieces/dust to the melted coconut cream, along with the sugar, egg, baking powder, and salt. Whisk well to combine. The batter will annoyingly clump inside the whisk, but it’s easy to get out.
Use a small cookie scoop to portion out the batter onto your prepared baking sheet. Bake for 12-15 minutes, until the bottom edge of the cookies start to look brown.
Let the cookies cool COMPLETELY before eating. They harden up a bit, and taste much more wedding cookie/shortbread like. Dust with a few tablespoons of powdered sugar.