Flourless Toasted Coconut Caramel Cookies

Melissa King Healthy Cookies, Recipes

Hands up if you love coconut!  People either love it or hate it.  Personally, I hated coconut for years, but now I love it.  Toasting coconut can add a new level of flavor to anything you are making.  These flourless toasted coconut caramel cookies are no exception.  If you were a fan of my flourless salted caramel cookies and my flourless chocolate chip cookies, you will love these flourless toasted coconut cookies!

Caramel Toasted Coconut Cookies - My Whole Food Life P

Just like the other flourless cookie recipes, these are a cinch to make.  They are also only sweetened with dates!  That’s right.  No sugar added to these.  I hope you enjoy them.

Flourless Toasted Coconut Caramel Cookies

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Prep Time 20 min Serves 10 cookies     adjust servings

Flourless cookies packed with toasted coconut!

Ingredients

Instructions

  1. Preheat oven to 325.
  2. Spread out the coconut onto a lined baking sheet. Bake for about 5-7 minutes. Watch it carefully.
  3. Once the coconut is toasted, set it aside to cool a minute. Turn the oven temp up to 350.
  4. In a food processor , combine the cashew butter, toasted coconut, vanilla and sea salt.
  5. Drain the water that the dates were soaking in and add them to a small blender with 2 tablespoons new water. Pulse until you get a caramel.
  6. Add the caramel to the food processor and pulse a few times.
  7. Spoon cookies onto a lined baking sheet. I used a cookie scoop for this. Super easy!
  8. Bake for about 9-10 minutes.
  9. Let the cookies cool completely before removing them off the baking sheet. Otherwise, they may fall apart.
  10. Store in the fridge in an airtight container.
  11. They should last a couple of weeks. You can also freeze them!

by

Recipe Notes

You can find cashew butter at most health food stores, but you can make it yourself for much cheaper. Just use 2 cups cashew pieces. Throw them in the food processor for 5-7 minutes and viola! homemade cashew butter. I did that for this recipe. Enjoy!

 

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33 thoughts to “Flourless Toasted Coconut Caramel Cookies”

  3. I have some date honey (basically dates cooked in a little water and blended together) that we made for a Daniel fast my son was on. Any idea how much I would use for this recipe?
    Reply
      1. Thank you! Hate to let that go to waste so always looking for a recipe I can use it in. I just found your blog. Great recipes!
        Reply
  4. These sound spectacular!! I, too, adore cashew butter. And while I love dates, they don't love me (boo hoo). I may try with stevia to see how they turn out--will let you know if I do. :)
    Reply
  5. Would sunflower seed butter work as a sub for cashew? I've got a couple kids who can't have nuts. Your blueberry muffins made with oat flour are eaten here at least once a week!
    Reply
  6. Oh yum, MORE cookies along these lines? I haven't even had a chance to make ANY of your cookie recipes yet, but they're absolutely top priority as soon as I get a cookie-making opportunity. Only trouble now will be choosing which one to tryD:
    Reply
  7. Pingback: Best Low Carb Paleo Grain-Free Cookie Recipes | All Day I Dream About Food
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  10. Pingback: Flourless Cinnamon Pecan Cookies | My Whole Food Life
  12. I made these today. I was skeptical they would be good, but they are delicious! I had issues with the "caramel." There weren't enough dates for my mini food processor to process, so it was pretty chunky when I added it to the other ingredients, but these were still good. I used almond butter instead of cashew. Also, I put the infos into My Fitness Pal and get 133 calories per cookie (my batch made 15 total). Oops, I already scarfed down 3! :-)
    Reply
  13. Husband and children approved! Even my picky teenager (sugar addict/ junk food-aholic) loved these and says they are even better than sugar cookies. I made the cashew butter in my vitamix. I got lazy after soaking the dates and just put them straight into the blender with the cashew butter without blending them into the Carmel sauce first. I'm sure they would have been even more amazing had I followed directions. I'm thankful to find a new recipe that the whole family loves! Thank you!
    Reply
  15. They are delicious! Dawn, I used a mini processor for the dates as well and just kept stopping and pushing the mixture back in adding a bit more water and it got to the right consistency. I find them to be sort of a cross between a cookie and a candy! :)
    Reply
  16. These are wonderful!! I'll have to try your other cookies. I'm trying to go easy on the sugar - these have none but are so sweet and tasty. It was a bit trying to blend the dates, but I kept working at different things. These are worth it! Thank you! Keep up the good work.
    Reply
  17. I made these and the flourless chocolate chip cookies, and both cooked on top but the inside looked uncooked. I noticed that you didn't squish them down at all, so I left them as they were also. Do yours cook all the way through? Thank you! You have some wonderful recipes and I love that you are not using sugar. I eat too much as it is.
    Reply
    1. I didn't push these down, but you certainly can. The middle will look like it's not cooked, but it really is. Just the texture and feel of the cashew butter. :)
      Reply

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