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."
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1 1/2 cups
4 1/2 tablespoons
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!
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.
* 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
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