Caramel Coconut Cookies
Submitted by Crisyn on March 12, 2007 - 9:40am
(13 votes)
Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.
Ingredients:
3 cup dried shredded coconut
1 cup dates, soaked and pitted
3 tablespoon almond
butter
2 tablespoon honey or maple syrup
2 tablespoon olive oil or coconut butter
1 tablespoon vanilla extract (or half a vanilla bean)
2 teaspoon
cinnamon
1 teaspoon nutmeg
1 teaspoon cardamon
1 pinch sea salt
Preparation:
Combine dates, almond butter, honey/maple syrup, coconut butter/olive oil, vanilla, cinnamon, nutmeg, cardamon and sea salt in a food processor, until smooth. Then add the coconut and process until
combined.
Take approx. 1-2 Tbsp of dough and press it onto a teflex sheet with the bottom of a wet drinking glass.
Dehydrate for approx. 12 hours on each side, until the outsides are crunchy, and the insides are still moist.
34 reponses to "Caramel Coconut Cookies"
1. I am so making these now with
I am so making these now with my sprouted almond butter. I will write how they come out.
2.
I made them and holy moly, they are pretty darn good!
3.
Excellent recipe! I prepared the cookies a few times, everyone loves them! Really need to double the amounts :) thanks
4.
which caramel recipe did you use tzefira?
5.
Wow.... these are so good... i just finish eating some... they are my new fav!
i made the carmel recipe off this site and spread a thick layer of it on top of each cookie. Turned out Delish!
6.
Can't wait to make these! I think 2 or 3 after a big salad would be great for "dessert", and make for a complete meal. I'd like to make these with cashew butter ... has anyone tried that yet? If so, please let us know how they turned out!
7.
First time using cardamom and my whole house smells WONDERFUL! Mmmmm, I can't believe I have to wait so long for these to be done...ah well, I shall keep drooling till tomorrow! Can't wait to try them ;-)
8.
No, I mean I can't eat ANY unsoaked/dehydrated nuts.
9.
Try a different nut butter - it will still turn out fabulously.
10.
It's a shame my mom won't let me eat almond butter. I reaally gotta make those.
11.
I made these for our family easter gathering, and my non-raw relatives LOVED them! I got raves about them all day. Mmmmmmm
12.
Too many yummy things in my recipe box! I'll never be able to make them all, but These look delicious!
13.
I had about 3/4 cup of almond pulp that I added to this recipe. I'm not sure how much it changed the intended flavor, but they were a big hit and a dinner party last night The non raw foodies LOVED them - me too. They smell wonderful and taste delicious.
14.
I just made these and could have just ate the mixture out of the bowl! They are wonderful.
15.
These sound great I will make theses this weekend!
16.
YUMMMMMMMMY! Everyone in my family loves them!
17.
absolutely fantastic, my first raw food. I'm definatley going to start raw with deserts high in oats, nuts, and, fruits. Oh and I used 2t. cinnamon, 2 t. ginger. I didn't have the nutmeg and cardaman. Thank you.
18.
the "batter" was amazing, I am salivating just thinking about how the final product tastes! thanks for posting this!
19.
OMG. These are not going to make it to the dehydrator! I made half the batch plain and half with cacao powder. I also used artisana goji bliss in place of plain coconut butter. Whoa... whoa...
20.
those were really good!
21.
Making your own nut butter is very easy with a food processor. Just let it run until you see oil beginning to bead. Check your processor's manual for recommended amounts. For example, I use a 7 cup capacity Cuisinart DLC-10S and the recommended amount of nuts is up to two (2) cups. I make all my own almond butter and tahini in this machine. The almonds are very loud at first. The whole processing time is about twenty (20) minutes. You'll need to scrape the bowl down a few times, especially in the earlier stages (the nuts/seeds go through several distinct stages from flourier to doughy, before finally becoming buttery). The motor does get warm, and processing alone generates heat (friction). I've measured temperatures as high as 140-150 f when making consecutive batches. Hardcore types can break the processing time into separate sessions of less time each, refrigerating the nuts to bring the temperature back down between processing sessions.
22.
So so good! We don't really get raw nut butters in NZ either so I just blended some almonds with a bit of water as a replacement. Worked out great.
23.
delicious! I ate a couple of them warm just right out of the dehydrator and they were amaizing!
24.
very apetizing... ~thanks!
25.
OMFG these are incredible! Thank you soooo much.
26.
I just made these and the mix is already a HIT!! Everyone is so excited for Thursday afternoon to get here. Thank you SOOOO much for this recipe!
27.
these are so good I made some and posted a photo on my blog. you really will not find anything as nice. I've had to make them all week for every body at work.
Bear. x
www.veganbear.blogspot.com
28.
Sorry for the blank comment above ~ learning how this works. Santam, I make my own raw almond butter by putting raw almonds right out of the freezer through the Chamption juicer with the blank in place. The first part coming out may seem a little dry, but quickly becomes the most delicious butter. I can get about a cup made before the juicer gets warm, but it is enough to enjoy on sliced apples, and use in recipes. I can get a cup or more of almond butter before the Champion begins to get warm.
Just wanted to say these cookies are the BEST raw cookies I've ever made!! Just DELICIOUS!
29.
I can't get raw almond butter in Norway - in fact, I can't get any raw nut butters. Is there anything I can use to substitute? Could 2 T of almonds ground up in the food p. be used in replacement?
30.
These cookies are wonderful!! I brought them to a non-raw BBQ last weekend and they were a mega hit!