Almond coconut “crack”aroons

“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.

photo 5 (1)

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 egg

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.

photo 4 (1)

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 🙂

hello, beautiful #crackaroons

hello, beautiful #crackaroons

Welcome back foodments!

Hello there, Fall friends! It has been kinda crazy here at COTR. Lots of new and exciting changes are coming my way (hint: big move, anyone?) For now, my lips are sealed.

we're moving, mah!!

we’re moving, mah!!

In the meantime, here are a few special “foodments” (food moments) from the last two months:

1. Quinoa Rice Bars. Hello, future dinner of mine. These babies are easy to freeze and easy to devour.



Packed with protein and goodies: quinoa, rice, egg, tomato, spinach, swiss cheese, and any other veggies you’d like to add. Don’t forget to salt and pepper these biddies. Add a touch of red pepper flakes. Magical.

photo 1

1a. Quinoa Rice Patties Leftover. Holy heaven in a hand basket. Well, not really, but you catch the drift. I had a ton of leftover rice and quinoa from making delicious #1. So, I used the same ingredients, made small balls, and smushed them into patties while frying beautifully in the saute pan. Seriously. Best brunch idea ever. Healthy. Delicious. Savory. Mouth watering. Recipe to come soon.

#idie #sogood

#idie #sogood

2. Coffee…in a new Keurig. I belong to this cool review site called Influenster. The nice people there sent me a brand new Keurig on the market to test. WOW.



It was great and I’m not just saying that because they sent it to me. The Keurig 2.0 makes single servings, but now comes with a carafe! I wasn’t a huge fan of the plastic carafe that the Keurig 2.0 comes with, but you can buy a stainless steal version separately. The touch screen is an added plus!


3. Almond Chocolate Chip “Crack” Cookies. Okay, so I don’t really know what crack is like, but I’d imagine that it makes you feel like these cookies do. They’re like macaroons…with chocolate chips and a slight hint of salt.

#ahhell #crackcookies

#ahhell #crackcookies

Just out of control goodness. Recipe coming soon!

4. Kombucha in training. I’ve been attempting to make kombucha from scratch over the past two months. I’ve failed…twice! Making SCOBY followed by kombucha is HARD!



hey there scoby - #youlooklikeabooger

hey there scoby – #youlooklikeabooger


photo 5

You have to be really careful not to contaminate the fermentation process. I may not have succeeded, but I’m not giving up. Once I find the easiest and best way to make it, I’ll share amazing kombucha here on COTR.

5. MY BROTHER GOT MARRIED. I couldn’t be prouder of my brother and his lovely new wife. I hope the man I marry someday looks at me the way Justin looked at Kelly.

Justin and Kelly <3

Justin and Kelly <3

A beautiful day for two beautiful people – congrats guys!

6. Paleo-Friendly Buffalo Chicken Chili. I hit the motherload with the one.

#healthy #chili #paleo

#healthy #chili #paleo

I can’t take credit for the beauty of this recipe – that goes to my fellow blogger at Lexi’s Clean Kitchen. I removed the corn and green pepper from this recipe and used chickpeas instead of cannelini. Delicious. Add a dollop of plan greek yogurt as a sour cream substitute and/or have it on the side with some chopped celery sticks. I’m not going to lie, this recipe is HOT. If you’re not huge on taking the heat, cut back on the 1/2 cup hot sauce. I liked the heat and when you heat this up as a leftover, it becomes more of a smoky hot than having it fresh off the stove. Stick with the 1/2 cup and be a champ! 🙂

Be on the lookout for more exciting things to come from COTR very soon!

oh hai :)

oh hai 🙂