“Is there a special reason you’re making those crack cookies?”
Me: “Well, I need to take more pictures for the blog, so I mean, I HAVE to…”
The single batch of 20 small, crackaroons was gone in less than 24 hours. Danger in ever sense of the word.
1) The batter is so easy to make and/or freeze if you’re making it ahead of time.
2) If you are by yourself and contemplating this recipe for a dessert, I would highly recommend avoiding so at all costs. You may say you have restraint, but you will eat every cookie. Make these for a party or to give away like the saint that you are. Depressive binge cookie session? You’ve been warned. Secretly…I applaud you for your good taste in cookies
3) What makes these crackaroons so good? Coconut. Chocolate. Almond. A bit salty. Chewy with crispy edges. My mouth is watering just thinking about them.
Now on to the recipe.
Using almond meal gives these a lovely almond taste and makes them gluten free. High five.
Almond Coconut “Crack”aroons (Serves 1 cookie monster, 20-24 cookies)
1 1/4 cup almond meal
1/3 cup raw sugar
1/2 tsp baking powder
1/2-3/4 cup coconut (live a little)
1/4 cup cacao nibs or chocolate chips
1/2 tsp vanilla
3 Tbs olive oil or melted coconut oil
1/4 tsp kosher salt
Pre-heat oven to 375. Combine all ingredients in a large bowl and mix to blend.
Store in an air-tight container to freeze or get ready to bake your buns off!
Spoon quarter-size balls of dough onto the baking sheet. If you have a small cookie scoop, you are a genius. Gently press down each ball with a spoon to flatten.
Bake for 10-12 minutes or until the edges take on a nice, toasty brown. Remove from oven and cool on a rack for 5 minutes before your face trips into crack