Most of you know that I’ve sworn off sugar. It was one of the best decisions I’ve ever made, but let’s be honest, sometimes a girl just needs a cookie! When I volunteered to make sweet treats for a retirement reception, I figured it was time to look for something unique and original that sugar-loving people could enjoy as well. (Finding desserts that please both crowds is hard, trust me). You can imagine my profound joy when I ran across this recipe for brown butter coconut cookies. One of my favorite sites, Low Carb Yum, is responsible for the shenanigans, to which I thank them greatly. I made these twice, once the original way, and once with a few tweaks. Some call it gluttony, I call it suffering for my art. Actually, I took them to the reception, but I consider that suffering as they were no longer under roof. 🙂
It might just be me, but I don’t like brown sugar substitutes. I’ve tried. I really have, but they have a weird aftertaste. A great alternative I’ve found is to use ChocZero Maple Syrup instead. There are a few others out there that I’m sure are just as good, but oh, good sweet Lord I love this stuff! I’ve started using it as a Brown sugar substitute, and it seems to work well in most instances.
The changes, in my humble opinion, took it to the next level.
And here’s what I used:
3 sticks of unsalted butter
3 tablespoons water
1 cup Stevia and Erythritol (here’s my fav)
1 teaspoon pure vanilla extract
1/2 cup ChocZero Maple Syrup (you can also add a splash of maple flavoring if you wanna)
1 1/4 cup almond flour
1/2 cup coconut flour
1 1/2 cups chopped pecans
2 teaspoons baking powder (the original called for soda too, but I can always taste that stuff, so I leave it out)
1 teaspoon Himalayan pink salt (or any good salt. I haven’t had table salt in forever, so I have no idea how much you’d need. If you’re using Morton’s, I’d err on the side of caution though)
1 1/2 bags (roughly 6 cups) of unsweetened flaked coconut flakes.
Place the butter in a heavy-bottom saucepan and cook it low and slow. Depending on how much milk solids are in there, it’ll look foamy at first. My butter took about fifteen minutes or so, but every stove is different.
Once the butter is nice and dark brown carefully pour it into a 2-cup Pyrex measuring cup. Stir and let the butter set there for a minute or two until it cools down. Then carefully pour enough water to bring the liquid up to a cup and a half. Please, please, please be careful with this step. The butter will bubble up and boil over if it’s too hot. Stir the water and butter together and place it in the fridge until it solidifies. Once that’s done, preheat the oven to 350. Combine all the ingredients in a large bowl. Ball the dough into golf ball size and then place them on a parchment lined cookie sheet and pat them down until they are shaped like a cookie (these don’t spread). Bake for 12-15 minutes, and give them time to cool before taking them off the sheet otherwise, they’ll fall apart. I had someone ask if they could freeze them. Honestly, I’m not sure, but if it were me, I’d freeze the dough already balled up and just take them out a few at a time.
If anyone tries it, let me know how it goes!
Since everyone seems to love the recipe posts, I’m trying to do at least once a month. That’s the plan, anyway.
Y’all take care!