Description
Keto Toasted Coconut cookies are a sweet, sugar free treat for all the coconut lovers! These thin, buttery cookies remind me of a shortbread cookie. You will love the melt in your mouth texture and of course all the coconut flavor!
Ingredients
Units
Scale
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons vegetable or coconut oil
- 2/3 cup granulated sugar sweetener *
- 1/2 cup coconut flour, sifted
- 2 tablespoons heavy cream, coconut or almond milk
- 1/2 cup unsweetened coconut flakes *
- 1 1/2 teaspoons coconut extract
Instructions
- Preheat oven to 300°F. Line a large cookie sheet with parchment paper or a silicone liner.
- Beat butter and sweetener for 2 minutes until creamy. Add the extract and oil. Beat for a minute.
- Stir in by hand the coconut flour, flakes and cream. Make sure everything is combined together but don't over mix.
- Divide cookie dough into 12 balls onto the sheet. Using your hand, gently press each cookie ball into a 2 - 3 inch circle. Or use the bottom of a glass, lightly dip into coconut flour and press down gently to form the circle. Press any loose dough into the cookie dough circle. Sprinkle with coconut flakes if desired.
- Bake for 8 - 10 minutes or until light golden brown around the edges.
- Cool on the pan for 5 minutes. Then remove to cooling rack to cool completely.
Notes
*Make sure to use unsweetened coconut flakes. Desiccated or shredded will absorb too much moisture from the cookie.
*No need to beat in the flour. Just stir with a spatula or wooden spoon and you will be less likely to over mix the dough.
*Store cookies covered with plastic wrap at room temperature for up to 5 days. They also can be frozen for up to 3 months in an airtight container.