Gluten-Free Coconut, Almond Getaways
Servings: 36 cookies
Preparation Time: 20–25 minutes
Ingredients:
- 1 3/4 cup organic sliced almonds
- 1/2 cup 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 whole cane sugar
- 4 tablespoons butter
- 1/2 teaspoon organic vanilla extract (gluten-free)
Directions:
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 ensure 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 than 1/4 inch and shaped into a circle. These 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 and photo submitted by Deanne, Glendale, AZ.
