Recipe by angela
"Copycat recipe I created of the Naturally Raw Coco-Roons® that you can buy in the specialty food aisle for a lot of money. Store cookies in the refrigerator."
Watch video tips and tricks
1 1/2 cups
4 1/2 tablespoons
I found these to be very sweet! I don't have a food processor, so I put the ingredients in my Vitamix on speed 5 and processed them with the tamper about 20-25 seconds. I don't care for almond extract, so I reduced it to 1/4 tsp. However, I actually thought the mixture tasted much better before adding it. The almond meal gave it enough "natural" almond flavor, which I prefer. I used a cookie scoop, and they kept their shape. However, they never seemed to dry out after baking or holding them in the oven for 8 hours. I had to finally freeze them to get them to hold shape. I thought they were okay, but others found the almond extract flavor also too strong even though it was reduced. I got 18 total, but most unfortunately most did go to waste.
Need to tweak the recipe a bit. Even out almond flour and shredded coconut to 1 cup each and cut coconut oil to 4 tablespoons. Substitute 3 tablespoons unsweetened cocoa powder in place of the almond extract and you get chocolate coconut goodness!
* Percent Daily Values are based on a 2,000 calorie diet.
Vanilla Almond Cocoroons
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 120
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Your favorite thumbprint cookies, jazzed up with delicious glaze.
See how to make delicious fresh berry bars.
Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.