This is a delicious way to use up the coconut pulp leftover from making your own homemade coconut milk. Taking a hint from a Comfy Belly recipe for cinnamon cookies, I learned that one trick to grain-free cookies that are soft and chewy instead of crunchy is to omit the eggs and let the caramelized honey bind everything together.
Peanut Butter Macaroons
Makes 11 cookies
1.5 c coconut pulp from homemade coconut milk (squeeze out as much liquid as you can first)
½ c peanut butter
¼ c honey
⅛ tsp salt
¼ tsp baking soda
Preheat oven to 300. Mix ingredients and stir until well combined. Drop by large tablespoonfuls onto a baking stone and flatten slightly with a fork. Bake for 15 minutes at 300 degrees, then drop the temperature to 175 degrees and bake for 10 more minutes. Cool on the pan, then remove and store in an airtight container.
3 comments
Kate C says:
Jul 19, 2011
WOW! Those are the best-sounding paleo cookies I have ever seen! Brilliant! I must try these!
Tiffany B says:
Oct 17, 2011
Being the peanut butter addict that I am, I *seriously* want to try these…. but I’m lazy and use a legal canned coconut milk. Have a suggestion for a coconut pulp substitution?
Dave R. says:
Nov 14, 2011
Great recipe. Had just made your coconut milk recipe and didn’t want to waste the coconut solids. For this cookie recipe, I swapped the peanut butter with Justin’s chocolate hazelnut. It contains sugar so it’s not SCD compliant but quite tasty nonetheless.