|Gluten Free Coconut Almond Getaways|
|photo by recipe author|
Servings: Yields 36 cookies
Preparation Time: 20-25 minutes
- 1-3/4 cup organic sliced almonds
- 1/2 cup organic unsweetened dried coconut flakes (or shredded coconut)
- 4 tablespoons organic brown rice flour
- 1/4 teaspoon salt
- 3 tablespoons organic heavy cream
- 3/4 cup organic evaporated cane sugar
- 4 tablespoons organic butter
- 1/2 teaspoon organic vanilla extract (gluten-free)
Recipe: Preheat oven to 350 degrees F.
In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead, and do not process). Add coconut, brown rice flour and salt to the almond pieces; combine well.
In a medium sized heavy saucepan over medium heat, combine cream, sugar and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to insure it does not burn.
Remove from heat and stir in vanilla, being careful, as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.
Spoon mixture using a heaping tablespoon onto a baking mat or parchment lined baking sheet. Spread to a thickness of no more then 1/4″ and shaped into a circle, as they will not spread.
Bake at 350 degrees F. for 8-10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and Enjoy!
Recipe submitted by Deanne, Glendale, AZ
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