I'm happy to be sharing this super easy and delicious coconut cookies, cookies I made with all my heart! Specially made for this month, when everything is pink, sweet and filled with love. Is this intro being too cheesy? Well, cheesy or not here's a recipe that will be perfect to make and share with your loved ones!
These were specially made with my mom in my mind. She absolutely adores coconut, and since she has been crushing and thriving on keto I decided to create a keto version of the classic macaroons, or the Mexican version known as "cocada". Plus I covered some of these cookies with low carb chocolate (I used this) to resemble her favorite unhealthy candy aka almond joys.
The ingredients on this cookies are simple and nutrient dense (hello coconut!) and they are insanely simple to make, trust me! I also created an IGTV video on my Instagram where you can see how I made these cookies.
To create that pinky color I used beets, so no artificial coloring here! If you are wondering if these are still keto friendly even though beets are in the higher carb side, don't worry we are only using 100 grams of raw beets and for those 100 grams only 9.6g are from carbs. This recipe can make 8 big cookies! The nutritional information of this recipe is below, at the end of the recipe as usual.
Toppings! The thing about cookies and one of the best parts of them is the decorating part, and please notice that I'm not a super talented cookie artist so I kept it very simple! I just melted a low carb chocolate bar spread it over each cookie.
I also used low carb colored sugar, low carb sprinkles and rose petals from Sun Core foods.
Also a friendly cookie when it comes to storing! I froze mine and they were completely fine for the next days, and since these are perfect for Valentine's Day once your chocolate is back to the solid state you can wrap them and put them into cute plastic bags to give away!
Are you ready to start cooking? Don't forget to check out my IGTV on my Instagram to see how I made them, step by step!
Also, here more recipes to share!
Coconut Heart Cookies
By Maria Fernanda Lopez
Serves 8 big cookies
- 1 + 1/2 cups of unsweetened shredded coconut
- 1/4 cup of coconut flour
- 1 scoop of grass-fed vanilla whey protein
- 2/3 (100g) cup of shredded beets
- 1/3 cup of monk fruit
- 4 egg whites
- 1/3 (56g) cup of low carb chocolate (melted)
1. Preheat the oven at 350F.
2. Mix all the dry ingredients in a bowl.
3. Add the egg whites and mix well until you get a dough consistency.
4. Fill with the cookie dough half of a heart cookie cutter and repeat this step 8 times or until you finish your dough. It made 8 for me.
5. Bake for 15-18 minutes.
6. Top with melted chocolate and extra toppings.
Nutritional Information (per serving 176kcal)
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