These cookies came about in my attempt to make sugar & nut free french macaroons. (I can dream can’t I?) Needless to say it was a hot mess . Total disaster. I chose to forge ahead as I was not going to waste any ingredients. I made my circles of dough and put them in the oven. When I removed them from the oven they seem to have held their shape. Not so bad but the true test was to taste them. They were crunchy almost hard. Perfect, fill them with creme and we got a great creme filled cookie. They were so good unfortunately there was only enough batter for 6 cookies so I will double it for you so it can yield 12.
Daiya is a vegan cream cheese substitute. For Primal you can use regular cream cheese as your 20%.
- 4 egg whites
- 2 cups of coconut sugar
- 2 cups of coconut flakes
- 1/2 teaspoon of cream of tartar
- 1 teaspoon of salt
- 1 package of daiya. cream cheese
- 1 stick of butter
- 1/2 cup of agave
- 1 T. of coconut
- Cookie Batter
- Preheat oven to 350 degrees.In a mixing bowl beat egg whites and cream of tartar until you have soft peaks. Place coconut, sugar and salt in a food processor until the mixture is finely ground. Fold dry ingredients into egg whites. The whites will deflate but do not worry about it. Bake for about 15 min.
- Creme Filling
- Combine cream cheese, flavoring, butter and agave and beat until light and fluffy. Fill cookies.
- Serving Size: 1 cookie