Ingredients
2 cups almond flour
1/3 cup Erythritol
1 pinch Salt
1 teaspoon Coconut extract
1/2 cup Unsalted Butter softened
1 large Egg
7.5 ozs Lily’s Milk Chocolate
Crushed Pecans
Unsweetened Coconut
Directions
Preheat oven to 300F.
In a mixing bowl, add the almond flour, erythritol, salt and Coconut extract. Mix.
Add the butter and rub into the dry ingredients until fully combined.
Add the egg and mix well.
Take tablespoon sized pieces of the mixture and roll into balls, (I use a 1 inch cookie scoop) then press onto a lined cookie sheet.
I use gloves to stop the mixture from sticking to your hands and to press them down.
Leave a gap between the cookies as they will spread slightly.
Bake for 20-25 minutes, until the edges are browned. The cookies will firm up as they cool.
Melt Chocolate with a tsp coconut oil
Stir until smooth
With TBSP put on half the cookie and sprinkle on pecans and coconut.
Put in refrigerator to let chocolate set.
Store in airtight container
