Almond and coconut cookies.
Only the name of this bite sounds dreamy.
And this bite is making a lot of dreams come true.
There’s nothing like the story of the birth of a recipe,
And this recipe has one hell of a story.
This week I opened a new bag of coconut and the smell that came to my nose was addictive and filled with memories.
I remembered the Mimouna celebrations at my grandma Esther’s.
I remembered the decorated coconut cookies she used to make, each cookie was carefully made and had infinite beauty.
I also remembered how I would stand as a child in front of the colorful and rich cookie table hypnotized and filled with lust and excitement.
So I decided I was going to give myself back a taste from the past.
Decided I wasn’t going to lose that tickle of a memory I had in my nose.
I was going to bring some flavors back to myself, but my way.
The taste of coconut mixed with marzipan in a way that they both have a good and subtle sweetness to them.
It’s true, these cookies are not a classic Mimouna cookies,
But they’re simple cookies with a taste for more,
And I believe the very best spice for cookies is the “taste for more”, and not every cookie has this magic.
These are cookies that you’ll make in 10 minutes and gobble in 5 minutes.
And they’re filled with a “taste for more”.
Here is a quick recipe, easy and full of fun for the weekend,
A recipe that was born out of a memory and a desire to bring myself back some of the feelings from the past.
A recipe of longing and gratitude,
Thank you for memories full of joy and happiness,
Memories full of smells and sounds,
Loving memories that I hope to never forget ❤
Happy and joyful days of memories to us all 🙂
Ingredients: suitable for between 10-15 cookies
- ½ cup almond butter
- ¼ cup maple syrup
- Pinch of salt
- 1½ shredded coconut
- ½ teaspoon baking powder
- Preheat the oven to 355°F (180°C) on turbo mode and line a baking pan with parchment paper.
- In a bowl put almond butter, maple syrup and salt and mix well.
- To the mixture add shredded coconut and baking powder and mix well until forming a mixture that’s convenient to work with.
- Create small-medium size cookies out of the mixture and place them on the baking pan.
- Put the cookies in the oven and bake for 8-10 minutes until they turn a little gold.
Take out of the oven, cool for a little bit and gobble 🙂
A little extra from me:
- Can be kept in a sealed box for up to 3 days.
- I recommend using almond butter in this recipe. If you would still like to substitute it you can use tahini / peanut butter, although their taste will be noticeable.
- If you like cinnamon – you can add a pinch of it to the recipe.