Keto Vanilla Coconut Cookies (Print Version)
Buttery low-carb cookies with vanilla, coconut, and a luscious coconut butter drizzle finish.
# List of Ingredients:
→ Cookie Dough
01 - 1 1/2 cups almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1/3 cup erythritol or granulated monk fruit sweetener
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup (1 stick) unsalted butter, softened
07 - 1 large egg
08 - 1 1/2 teaspoons vanilla extract
→ Coconut Butter Drizzle
09 - 1/4 cup coconut butter
10 - 1 tablespoon coconut oil
11 - 2 teaspoons powdered erythritol (optional, for extra sweetness)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, whisk together the almond flour, shredded coconut, erythritol, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter with an electric mixer until light and creamy. Add the egg and vanilla extract, then continue mixing until fully incorporated and smooth.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.
05 - Scoop tablespoon-sized portions of dough and roll into even balls. Place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly using the palm of your hand or the bottom of a glass.
06 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a small microwave-safe bowl or over a double boiler, gently melt the coconut butter and coconut oil together until smooth and pourable. Stir in the powdered erythritol if a sweeter drizzle is desired.
08 - Once the cookies have cooled completely, drizzle the coconut butter mixture evenly over the tops. Allow the drizzle to set at room temperature before serving.
# Expert Advice:
01 -
- These cookies taste genuinely buttery and indulgent, nothing like the dry, crumbly disappointments so many low carb recipes turn out to be.
- The coconut butter drizzle hardens into a delicate shell that makes each bite feel like something from a fancy bakery case.
02 -
- Coconut butter seizes up when it gets cold, so if your drizzle thickens while you are working, just warm it for a few seconds and stir again.
- These cookies firm up considerably as they cool, so do not panic if they seem too soft when they come out of the oven.
03 -
- Add a quarter teaspoon of almond extract to the dough if you want a deeper, more complex flavor that tastes almost like a macaroon.
- The coconut butter drizzle sets faster if you pop the finished cookies into the refrigerator for about ten minutes after drizzling.