Every year as Yom Kippur ends, there comes that moment when everyone returns from the synagogue and my father brings with him a bunch of mint he picked in the yard.
This is exactly the season of my favorite herb in the whole world,
I don’t put my mint only in tea, it also finds its way into my cooked dishes, and even into baked goods and omelets.
But this time the mint isn’t the story, it’s just the perfect sip to complete the beloved bite of cookie waiting here.
My tahini, coconut, and almond cookies are simply wonderful.
They’re crispy on the outside and fudgy on the inside,
the almond in the center adds even more interest and texture, and a little beauty too;)
This is a tray of cookies I make every year when the fast ends,
it takes just a few minutes to prepare the cookie dough and a few more minutes to bake them,
while they’re in the oven, I make a pot of mint tea and serve the tray of cookies straight from the oven to the table.
The perfect combination is sitting on the balcony and enjoying the cool autumn evening breeze,
taking a comforting sip of mint tea and biting into a tahini cookie that has just been baked.
That is exactly the moment when I feel most at home in the world.
Tahini, Almond, and Coconut Cookies | Photo: Essy Roz
Tahini, Almond, and Coconut Cookies | Photo: Essy Roz
Tahini, Almond, and Coconut Cookies
Ingredients
Ingredients for 20-25 cookies, depending on their size, mine are medium-sized:
- 1/2 cup raw tahini, at room temperature.
- 1/2 cup maple syrup.
- A teeny-tiny pinch of salt.
- One cup almond flour.
- 1/2 cup shredded coconut.
- One teaspoon baking powder.
- 1/2 teaspoon ground cinnamon (optional, but it adds so much)
- Whole unroasted almonds for decoration.
Preparation
Preheat the oven to 175°C, preferably on convection mode, but it isn’t essential.
In a bowl, mix the raw tahini with the maple syrup and salt.
Add the almond flour, shredded coconut, cinnamon, and baking powder, and make an easy-to-work-with cookie dough.
Shape the cookie dough into evenly sized round cookies, place a whole almond in the center of each cookie, make sure to press it into the cookie dough so it sits embedded inside.
Bake the tray of cookies for 10-12 minutes, until the cookies puff up and become lightly golden.
Take them out of the oven and serve with love to all our loved ones, alongside a cup of mint tea.
A little more from me:
- You can keep them in an airtight container on the counter for four days.
- The cookies become less crispy over time
- You can make the cookies without adding the almonds in the center
- You can replace the almonds in the center with pecan halves or cashews.
Tahini, Almond, and Coconut Cookies – Preparation Steps | Photo: Essy Roz
Tahini, Almond, and Coconut Cookies | Photo: Essy Roz
Tahini, Almond, and Coconut Cookies | Photo: Essy Roz
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