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.
GabyJune 17, 2013 at 8:14 pm
I wonder if Mexican wedding cookies are the same as Peruvian wedding cookies… if so, thanks heaps for this recipe!
BrandilynnJune 18, 2013 at 7:54 am
Damn, damn, damn. These are some of my mostest of all favoritist of all cookies of the known universe!!
Thank you – or not! :}
AmandaJune 18, 2013 at 11:17 am
I am soooo excited about this recipe! I was seriously cruising sites looking for a paleo version of this cookie last week. YUM! Can’t wait to try them.
MargaretJune 18, 2013 at 3:29 pm
My cook book just got delivered and I’m incredibly excited to give each and every recipe a try… they look amazing! Out of all the paleo sites/blogs I’ve looked through, your ‘food philosophy’ is my favorite (and the most realistic in my opinion). Thank you!
TinaJune 18, 2013 at 5:59 pm
I just got your cookbook Primal Cravings. I want to make every single recipe in the book, but today I started with only 3 — treats, of course! I made B-Butter, No Bake Granola Bars and Maple Banana Spice Cake. It’s all incredibly delicious. I am still waiting for the Granola Bars to form in the fridge, but I did manage to lick the spoon and bowl… yum! My 8 year old that likes to “bag on” or criticize my Paleo and Primal attempts (unfortunately, thanks to my husband. That is where he gets it from!) LOVES LOVES LOVES the Maple Banana Spice Cake!! You are a genius, Megan!
hrmmJune 18, 2013 at 10:22 pm
still hotter unshowered with no head than 98% of the population
LauraSueJune 19, 2013 at 4:10 pm
I bought your cookbook right away. My husband’s reaction was that if he could eat that stuff then he could eat Paleo. Thank you. Thank you . Thank you.
Brittany VJune 20, 2013 at 2:41 pm
Should have the cookbook by Saturday at the latest! The biggest selling point for me what that you didn’t use any Almond Flour.. I was ALSO over the moon! So THANK YOU! Cannot wait to make everything from it!! =]
ElizabethAugust 4, 2013 at 3:02 pm
I thought these would taste overwhelmingly of coconut (my first time using coconut sugar) but to my pleasant surprise, no such thing happened. I left out the powdered sugar and upped the salt a bit, because I don’t like my sweets too sweet. Also I don’t like extras, like candy, in my cookies. The cookie must be able to stand on its own and this one does. I am very excited about this creamed coconut stuff. I’m really loving the baked possibilities that come from using it instead of flour. Thank you for this recipe.
Robin Vinz SalvadorDecember 19, 2013 at 5:10 am
I’ll definitely try this one out. This is very timely since I was invited to bake on a wedding party this coming weekend with a vintage Mexican fiesta inspired wedding. Also, while browsing I found this very interesting article about wedding recipes that some brides will surely love. Here’s the link http://juancarlothecaterer.com/blog/6-recipes-thatll-brides-sexy-wedding-gowns/
EveeAugust 8, 2014 at 7:03 pm
I cant wait to try these!!!
But first where did you get that shirt??? my Hubby would die for one of these!!!!
Paleo Cooking GuideJanuary 21, 2016 at 2:19 pm
Thank you for a recipe I will definitely add to my favorites!