Coconut Shortbread Cookies
Ingredients:
- 1 cup unsweetened shredded coconut
- ½ cup almond flour
- ¼ cup melted butter
- 2 tbsp coconut flour
- ¼ cup erythritol
- 1 tsp vanilla extract
- Pinch of salt
Directions:
1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine shredded coconut, almond flour, coconut flour, erythritol, and a pinch of salt.
3. Stir in melted butter and vanilla extract until the mixture forms a dough.
4. Using your hands, shape the dough into small round cookies and place them on the prepared baking sheet.
5. Flatten each cookie slightly with the back of a spoon or your fingers.
6. Bake for 15-18 minutes or until the edges are golden brown.
7. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 130 kcal | Servings: 12 cookies
Tips:
Use finely shredded coconut for a smoother cookie texture.
Store cookies in an airtight container to keep them fresh and crisp.