Caramel Coconut Cookies
(click on image to enlarge)
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 cups dried shredded coconut
- 1 cup dates, soaked and pitted
- 3 tablespoons almond butter
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil or coconut butter
- 1 tablespoon vanilla extract (or half a vanilla bean)
- 2 teaspoons 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.
Comments
ray writes: (March 12, 2007)
Wow, that picture is amazing. I can’t wait to try the cookies!
Crisyn writes: (March 12, 2007)
Thanks, Ray! I am actually sitting here munching one right now! Let me know how you like them.
shannonmarie writes: (March 24, 2007)
These cookies look good, taste great and make your home smell delicious (while in your dehydrator). I just tried them this week. Thanks :-)
joseegonthier writes: (March 31, 2007)
I’ve just made these. The mixture tastes great!!!! I can’t wait to taste the final product!
I only had a half-cup of dates left, so I used a banana to make up for the other half cup. I also used almond extract instead of vanilla, and having no cardamon I used an extra half teaspoon of both cinnamon and nutmeg. I’ll let you know how it makes it taste!
joiboi writes: (June 18, 2007)
These cookies are wonderful!! I brought them to a non-raw BBQ last weekend and they were a mega hit!
satnam writes: (June 24, 2007)
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?
alive4sure writes: (June 29, 2007)
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!
veganbear writes: (September 01, 2007)
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
deeddlit writes: (September 04, 2007)
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!
harmonylia writes: (October 30, 2007)
OMFG these are incredible! Thank you soooo much.
zhanna8 writes: (November 06, 2007)
very apetizing… ~thanks!
jirizarry writes: (November 10, 2007)
delicious! I ate a couple of them warm just right out of the dehydrator and they were amaizing!
myraRay writes: (November 11, 2007)
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.
RawJim writes: (November 15, 2007)
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.
mpop writes: (November 20, 2007)
those were really good!
tfacey writes: (January 08, 2008)
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…
hkittykitty writes: (January 21, 2008)
the “batter” was amazing, I am salivating just thinking about how the final product tastes! thanks for posting this!
Mrs.Maggie writes: (January 22, 2008)
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.
kalelemonade writes: (February 25, 2008)
YUMMMMMMMMY! Everyone in my family loves them!
Luna blu writes: (February 26, 2008)
These sound great I will make theses this weekend!
Pattywack writes: (February 28, 2008)
I just made these and could have just ate the mixture out of the bowl! They are wonderful.
natnode writes: (March 19, 2008)
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.
Raw_Chocoholic writes: (March 20, 2008)
Too many yummy things in my recipe box! I’ll never be able to make them all, but These look delicious!
jillcp writes: (March 25, 2008)
I made these for our family easter gathering, and my non-raw relatives LOVED them! I got raves about them all day. Mmmmmmm
rawclaire writes: (March 25, 2008)
It’s a shame my mom won’t let me eat almond butter. I reaally gotta make those.
devachal writes: (March 26, 2008)
Try a different nut butter – it will still turn out fabulously.
rawclaire writes: (March 26, 2008)
No, I mean I can’t eat ANY unsoaked/dehydrated nuts.
rawrachel writes: (March 27, 2008)
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 ;-)
Sovajo writes: (March 28, 2008)
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!
Tzefira writes: (March 28, 2008)
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!
rawclaire writes: (March 28, 2008)
which caramel recipe did you use tzefira?
solya writes: (March 29, 2008)
Excellent recipe! I prepared the cookies a few times, everyone loves them! Really need to double the amounts :) thanks
Luna blu writes: (March 31, 2008)
I made them and holy moly, they are pretty darn good!
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