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…”

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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.

#crackdreams

#crackdreams

Now on to the recipe.

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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.

pre-mix

pre-mix

post-mix

post-mix

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.

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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