COCONUT CRISPS
1 ounce almond flour, 1/4 cup
2 ounces unsweetened coconut, ground fine *
1/8 teaspoon salt
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon vanilla
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped.

Bake at 325 for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. It's ok for the centers to be a bit lighter than the outer edges, but they should not be pale.

Makes about 20 cookies
Can be frozen

* I ground mine in my mini food processor until it looked like coarse meal.

Per 2 Cookies: 72 Calories; 7g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

I like these crispy cookies. At first I was afraid to let them get too brown, but then I decided to put them back into the oven until they were brown all over. Just be careful not to let them get too dark. I may try making an all coconut version (no almond flour) sometime and see if they'll have a little more coconut flavor.


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