Vanilla Almond Cocoroons Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 28, 2013
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!
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Reviewed: Aug. 18, 2013
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.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA


 
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