(Menorah lattes. An ongoing project in my life.)
I don't know if you've had a Passover cookie before, but often other than the name and the shape they bear no similarities to real cookies. They tend to be dry, crumbly, and not very good. These however are nice and chewy with a little bit of toasted coconut crispness on the edges. Since they contain no refined sugar or flour they fit with the GAPS diet and are Paleo friendly, so this should be a winner even for those on restricted diets. They don't taste like a diet cookie though; if you like coconut, this is the Passover cookie of your dreams!
You will need:
2 tablespoons honey
1/4 teaspoon sea salt
1 cup finely shredded coconut flakes (unsweetened)
3 tablespoons almond meal or almond flour
2 tablespoons chocolate chips (I used 100% cacao but feel free to use whatever kind you like)
Preheat your oven to 350°.
Mix together the egg, honey, and salt until smooth. Then add in the remaining ingredients. You will end up with a sticky mixture that is not as together as a typical cookie dough. This is what you want.
Since it is so sticky you'll want to line your baking sheet with parchment paper or a silpat. Scoop about two tablespoons of your dough per cookie. I ended up with 9 cookies. Then using a clean, wet hand pat your cookies until they are flat. Since they have no leavening they will stay whatever shape they are.
Bake for 14-16 minutes. Your cookies are done once the coconut is nicely toasted and golden brown. When your house starts smelling heavenly of toasted coconut it's time to take them out.
Let cool before eating.
I really like that these aren't cloyingly sweet but if that's more your thing you could add an extra tablespoon of honey.
I know the food restrictions can be a little confusing during this week. If you need a little clarity or inspiration check out these posts for more meal ideas.
Happy Feast of Unleavened Bread!