I wanted to have something sweet to eat. I wanted a soft cookie. I started thinking about marzipan. When I was a child my mother would make marzipan art. She would make small candies that looked like bananas, tomatoes, etc. She would often make a variety of these candies at Christmas time. I also really like macaroons full of their coconut goodness. My next thought was to combine the two cookies into one.
What a great idea this was the flavor combinations go very well together. It makes me think a little about the American Candy bar called an Almond Joy. But those are dipped in chocolate. These can be too if you like.
1 1/2 cup almond flour
1/2 cup powdered monk fruit sugar
1 teaspoon almond flavoring
1 egg white
Combine almond flour, monk fruit sugar, almond flavoring and egg white in a food processor. Process until it comes together. Remove and knead until it is all combined.
2 cups desiccated coconut flakes
1 recipe coconut sweetened condensed milk
3 tablespoons canned coconut milk just the thick part
1 teaspoon almond extract
2 egg whites
Preheat oven to 350 F. Combine the coconut flakes, coconut sweetened condensed milk, coconut milk, almond extract and the two egg whites in a food processor. Once it is combined remove and knead the dough. Combine the marzipan batter with the macaroon batter until both are well incorporated. Using a small cookie scoop place cookies onto an oiled cookie sheet. Makes approximately 50 cookies. Cook for about 15- 18 minutes. Allow to cool and eat or place into a container.