Coconut Flour Almond Butter Truffles

Coconut Flour Almond Butter Truffles

So I was doing a pantry clean-out recently, when – to my horror – I discovered SEVERAL unopened bags of fancy flours.


I’m talking coconut, almond, garbanzo bean – you know the kind.

And I know exactly how it happened, too.

When creating content for clients or other publications, I sometimes have to purchase an ingredient that I’ve never used. As such, I panic that I’ll have to make multiple attempts at getting a new recipe “just right”, so I buy an extra bag or two to play it safe. I figure, I’ll for sure find SOME use for it at some point.

And then said bag goes to the very back of the very top shelf of my pantry – never to be seen or heard from again.

Till now.

For the next few weeks I’ll be sharing recipes that use these “alternative” flours in a variety of sweet and savory recipes. The timing is perfect with Passover around the corner, but as many of us are reducing (or eliminating) wheat from our diets, I’m hoping that you’ll find a recipe or two that you might want to try even if you’re not celebrating the holiday!

You with me? Good!

Let’s start with coconut flour, and a super easy recipe.

Coconut Flour Almond Butter Truffles
Coconut Flour Almond Butter Truffles


  • Coconut Flour Almond Butter Truffles
  • from From Cats to Cooking
  • 1 cup almond butter (read here for a great tip!)
  • 3/4 cup coconut flour
  • 1 cup dairy-free chocolate chips


  1. flaky sea salt, such as Maldon, for sprinkling
  2. Line a baking sheet with parchment paper; set aside.
  3. Stir the almond butter and coconut flour in a medium bowl (note: if your almond butter is unsalted you may add a pinch of salt to the mixture). Freeze till firm enough to scoop.
  4. Scoop small mounds (about 2 teaspoons each) onto your prepared baking sheet. Use slightly damp hands to form the mixture into balls. Freeze till solid.
  5. Melt the chocolate chips in the top half of a double boiler set over a pan of barely simmering water. Remove one truffle from the freezer and place on a fork. Hold the fork over the bowl of chocolate and use a spoon to pour it over the truffle. Gently tap the handle of the fork on the edge of the bowl so that the excess drips off. Use another fork to slide the truffle back onto your baking sheet. Immediately sprinkle with a bit of flaky sea salt. Keep truffles in the fridge till ready to serve.

You can find complete recipes of this Coconut Flour Almond Butter Truffles in

The Easiest Coconut Macaroons

The Easiest Coconut Macaroons

I still hate it with a fiery passion in my soul.
And my family? Loves it. It’s always on in my house, probably just to spite me. I cannot fathom how anyone with emotions can successfully watch an episode without erupting into a manic rage. It is so infuriating.
Everyone on that show is aggravating, nit-picking every.single.thing about each house like they’re being paid to criticize every excruciating detail (which they probably are). And they have such crazy, outlandish requests which always baffle me to no end.
“My husband travels a lot for work, so we need to be close to an airport… but we want to live in the country.”
“Well, this house is about 200 miles from a jail. So if a prisoner hypothetically broke out of jail, he’d come straight for our house since it’s so convenient.”
“This spare bedroom holds a bed, a dresser, and a nightstand, but it’s too small. Guests who stay over will feel uncomfortable, since they’ll likely spend all day in this room like antisocial weirdos.”
“I’m a voyeur who likes spying on her neighbors, so there must be a window in every room in the house, including the closets.”
“We want to live five minutes from downtown but we want a big yard for our kids.”
“Well, this is on the beach like we wanted, but now we’ll probably track sand in the house. Does this house have sand-preventing floors?”
“We asked for a duplex, you gave us a duplex, but we don’t want to hear our neighbors, so let’s complain to the real estate agent about it.”
“I want an open floor plan but I also want the home to be 400 sq. feet.”
“This house has white appliances. I want black. Let’s not buy it for this reason alone.”

“This house has a hideous paint job. Let’s not buy it for this reason alone.”
“I want a house on the beach but I don’t want to hear the ocean.”
See? Totally infuriating. I still don’t understand how this show is on-air. Or how they find that many irritating people to try out for it.
End rant.
Anywho, for the past couple of months I’ve been searching for the perfect Coconut Macaroon recipe and folks, these are it. They’re perfectly domed, chewy bites of heaven that are bursting with toasty coconut. There are a couple of different ways to prepare coconut macaroons, but I chose the sweetened condensed milk way. To me, it’s easier than the egg white version and produces a sweeter, better-tasting macaroon. (And by the way, these are macaroons. Macarons, with one ‘o’, are the French style sandwich cookies).

The Easiest Coconut Macaroons
The Easiest Coconut Macaroons


  • 5 & ½ cups shredded coconut (I used sweetened)
  • ⅔ cup flour
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 (14 oz) can sweetened condensed milk
  • Melted chocolate, if desired


  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
  2. In a large bowl, toss together the coconut and flour until coated. Pour in the sweetened condensed milk and both extracts and using a spoon or spatula, blend together to coat.

You can find complete recipes of this The Easiest Coconut Macaroons in



While prepping the ingredients for these Almond Joy Macaroons, Z asked me if I was making Mounds. I pointed out that I was using almonds which would make them Almond Joys and proceeded to relive one of my sillier childhood memories. In case the name wasn’t clarification enough, I repeatedly sang the 70’s jingle, “Sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts, Mounds don’t.” Z may have rolled his eyes and walked away, but there I stood and savored the moment for a little while longer.

I have vivid memories of my mom singing that song when I was a child and that afternoon, despite the number of the miles between us, my mom was in the kitchen baking with me as I quietly hummed away. I’m always fascinated by the memories we choose keep tucked away for a rainy day and by the seemingly insignificant triggers that cause them to resurface. Whether in person or in spirit, it’s always a great day when time is spent with family. Love you Mom, thanks for baking with me!



  • 4 large egg whites
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 5⅓ cups (14 ounce bag) sweetened flaked coconut
  • 24 whole almonds
  • ½ cup semi-sweet chocolate chips, melted


  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
  3. Fold in coconut flakes until mixture is evenly distributed.
  4. Scoop golf ball sized mounds of coconut mixture, place almond in the center and roll into a ball. Place macaroons about one inch apart on prepared baking sheet.

You can find complete recipes of this ALMOND JOY COCONUT MACAROONS in



Coconut Thins! These are so lovely I could eat them all at once!

For this recipe, I’ve used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavour and different shape.

These little treats are ultra thin, crispy crunchy and of course sweet! They’re kind of a cross between a cookie and a brittle candy, so if you like coconut, caramel and sweet things, then this is the one for you!

As far as the recipe itself, it’s incredibly easy to do. There are a couple of steps which you must follow carefully, so make sure you read it properly, but nevertheless, it’s nice and easy and quick to make too.

These coconut thins will keep for at least a week in an airtight container, and they also make lovely gifts if you wanted to do some baking over Christmas for gift packages.

You can also be flexible with these once they’re baked. For example, you could drizzle melted chocolate over them or decorate with some festive icing to make them colourful, or like here, simple leave them as they are. Whatever you decide, we hope you will enjoy them as much as we do!



  • 1/4 cup or 55 g butter
  • 1/3 cup or 55 g demerara / Light Brown sugar
  • 2 1/2 Tablespoons golden or corn syrup
  • 6 1/2 Tablespoons plain (AP) flour
  • 1/2 tsp lemon juice
  • 2 Tablespoons Shredded Coconut


  1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
  2. Add butter, sugar and syrup into a small, heavy-based pan.
  3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
  4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.

You can find complete recipes of this COCONUT THINS in



Today I thought we’d take a trip back down into the blog’s archives to revisit one of my all-time favorite cookie recipes.

I actually posted the recipe for these cookies back in my very first year of blogging, and they’ve been getting progressively buried in our cookie archives ever since. But I still make them every single year around the holidays, and can hardly believe their buttery, citrusy, sweet goodness each time I do. They are just the best!!!

Even better, they’re super nice and sturdy, which has made them my go-to recipe for cookie exchanges over the years. I must admit — I have received many a box over the years that has been full of cookie crumbles, especially when shipped through the mail system. But when packed correctly, I promise that these cookie will hold up well even when being shipped across the country, or carried in a toddler’s wobbly path down the street to a neighbor. 🙂 I’ve given them out for years, and they always receive rave reviews.

So, as is my annual tradition, a friend and I actually made a quadruple batch of these this month to get ready for the holiday season. Half of mine were packed up to give out as part of the World’s Largest Cookie Exchange that I’m participating in with Better Homes & Gardens, and half went in the freezer to have on hand for last-minute holiday gatherings and such. (Ok, actually we couldn’t wait and some friends helped demolish a few dozen of them early while cheering on our Royals during the World Series, which I have to think helped contribute to their sweet win, right?! Right.)

So let’s make some more together, and spread the sweet cookie love!

Alright, well first off, I want to give credit where credit is due. I actually received this recipe after begging for it at a bridal shower 6 years ago with my friend, Amy. Her aunt, Bonnie, is a fantastic baker and always goes all-out making amazing spreads of sweets and bars and cookies for parties. And at this particular shower, the fruity-dessert lover in me was immediately drawn to the cute little handwritten sign that said coconut-lime shortbread cookies.

In the middle of the freezing winter in Kansas, these sounded like a taste of no less than tropical paradise.

Turns out…they were just that.




  • 1/2 cup shredded coconut, toasted
  • 1/2 cup granulated sugar
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter, cut into 1-tablespoon pieces


  • 2 cups powdered sugar
  • 1 teaspoon lime peel
  • 1 tablespoon lime juice
  • 2-3 tablespoons water



  1. Preheat oven to 325°F.
  2. In a food processor, combine coconut, sugar, lime zest, and the vanilla extract. Pulse a few times until the coconut is finely chopped. Add flour, and pulse until combined. Gradually add in the butter pieces and pulse until the mixture is smooth and combined. (The dough will appear fairly dry.)
  3. Transfer to a very large bowl, and knead dough until smooth. (If the dough is still too dry and crumbly, add in a half teaspoon of water at a time until it clings together.) Shape dough into a ball, then divide in half.
  4. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using your desired cookie cutters (I used a 1.5-inch round cutter), cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.

You can find complete recipes of this COCONUT LIME SHORTBREAD COOKIES in



This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like it’s title – a dream.

Coconut lovers in da hoooouse! I can’t help but judge people who don’t like coconut a little bit. I’m pretty sure that stuff was sent straight from the gods themselves! I love it and I love baking with it even more. Or should I say, not baking? Because this dessert happens to be a delicious no-bake dessert that is super easy to make and can be whipped up in no time!

We have a couple other versions of this here on the blog. We have a vanilla version {also, one of the most popular recipes on our blog}, a pumpkin version, and a pistachio version. I’d like to say that this coconut one is my favorite, but they are all, actually, pretty equally delicious.

I was inspired to make this version, due to my new status as a REAL® Seal Dairy Diva! I did this last year as well and I was so excited when they asked me to do it again this year. They are such a great company that focus on real dairy products from cows raised in the U.S. It gets me excited when I come across the REAL® Seal on the dairy products that I love, because I know they can be trusted and are great for my family and me.



  • 36 Golden Oreo Cookies
  • 6 Tbsp. butter, melted {I use salted}
  • 1 {8 oz} pkg. Philadelphia Cream Cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbsp. cold milk
  • 12 oz. Cool Whip, divided
  • 2 {3.4 oz.} pkgs Coconut Cream instant pudding
  • 3 & ¼ cups whole milk
  • 1 cup sweetened coconut flakes, toasted {Here is how I toast mine}


  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9×13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & ¼ cups cool whip until completely uniform. Spread this mixture evenly over your crust.

You can find complete recipes of this COCONUT CREAM DREAMBOAT DESSERT in

White Chocolate Coconut Candy (Raffaello Copycat)

White Chocolate Coconut Candy (Raffaello Copycat)

Simple and delicious bites of white chocolate and coconut taste just like the Raffaello Candies, and are a breeze to make. They’re perfect as a little treat to enjoy yourself or to give away as party favors, or even holiday gifts.

All you have to do to make them is melt the chocolate and butter, combine it with the shredded coconut, roll small amounts into balls and dip in coconut for that authentic look of the Raffaello candy.

At home, it is impossible to replicate the wafer shell of the Raffaello candy, so instead, the proportions of chocolate to coconut create crunch-like texture by not making the white chocolate too soft. It is hard to explain what the texture is like, but I’m telling you, they come out so good! My sister, who lives a floor up from me and who always gets to taste test my stuff, said they’re better than the original and recommended I bring these to our Thanksgiving dinner next week. Who knows, I just might.

I have bought a jar of coconut oil that I had no idea what to use for and these Raffaello Copycat candies are a perfect use for it. The coconut doesn’t just thin out the chocolate, but it also gives the extra coconut flavor and since the coconut oil stays solid at room temperature, the candies don’t melt and create a mess like some other recipes I have seen. If you don’t have coconut oil, it’s fine to use butter, but then you might just have to store them in the fridge.

White Chocolate Coconut Candy (Raffaello Copycat)
White Chocolate Coconut Candy (Raffaello Copycat)


  • 2½ cups desiccated unsweetened coconut
  • 2 cups white chocolate chips (Ghirardelli)
  • 4 Tbsp melted unsalted butter or coconut oil
  • 40-50 Almonds, toasted (in a 350F oven, for 10 minutes)

To coat White Chocolate Coconut Candy:

  • 1 cup white chocolate chips (Ghirardelli)
  • 3 Tbsp coconut oil or unsalted butter
  • Shredded unsweetened coconut


  1. Add the melted butter or coconut oil to the chocolate chips and microwave for about a little more than a minute in the following pattern: 20 seconds+20 seconds+10 seconds+10 seconds+10 seconds, stirring after each one. As soon as the chocolate is mostly melted stop heating and stir until the chocolate is smooth.
  2. Add the melted chocolate to the coconut.
  3. Stir coconut with the melted chocolate. If the mixture clumps up, heat in the microwave for 10 seconds until the mixture is easy to stir. Using a tablespoon or a small ice cream scoop take a little bit of the coconut mixture, add an almond to the middle of it. Try to make the candies very small, the ingredients are rich and you want them to be one small bite.
  4. Using hands (you can wear disposable gloves to keep the mixture from sticking to your hands) form a ball, then roll between the palms of your hands until it’s smooth. Now quickly while it’s still somewhat soft roll in the coconut. If the chocolate hardens the coconut will not stick to the outside. If the coconut mixture becomes too hard to roll, just microwave the mixture for 5-7 seconds, stir and get back to rolling.

The candies are ready to be eaten at this point.

  1. If you want the candy to have a white chocolate shell similar to the Raffaello candies, you can dip each candy in melted chocolate.

You can find complete recipes of this White Chocolate Coconut Candy (Raffaello Copycat) in



Happy Monday! I hope that everyone had a nice weekend. Despite the torrential downpours and gloomy weather here in northern Florida, I found plenty of things to keep myself busy inside. Baking, organizing and relaxing was the theme for this past weekend. There is something about the wet and gloomy weather that makes me want to bake. Perhaps I just like the idea of something warm and delicious coming out of the oven. So, on Saturday morning I started off the weekend with these banana coconut crunch muffins.

I love how these muffins have bananas, coconut, granola and nuts. All of the ingredients work really well together and no single ingredient outshines the other.  The coconut adds something sweet while the granola and nuts add crunch. You could also add some diced walnuts or extra granola to the coconut topping for extra crunch.



  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 4 oz. (1 stick) unsalted butter, melted and cooled
  • 1 egg
  • ¼ cup + 2 tbsp. milk
  • 1 tsp. vanilla extract
  • ½ cup mashed ripe bananas (1 medium banana)
  • ½ cup diced ripe bananas
  • ½ cup diced walnuts
  • ½ cup granola
  • ½ cup sweetened shredded coconut + extra for topping


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add the melted butter and blend. Add the egg, milk, vanilla and mashed bananas to the flour-and-butter mixture and mix well. Fold the diced bananas, walnuts, granola and coconut into the batter.

You can find complete recipes of this BANANA COCONUT CRUNCH MUFFINS in



Coconut Cheesecake Bars recipe – the best coconut cheesecake bars I have ever had! They are sweet, creamy, coconut-y. The no graham cracker crust is a must try.

The craving for cheesecake hit me so hard, I made two batches last week. Clearly, it’s been way too long since I made my cheesecake bars so it had to be fixed. Besides, you guys seem to love my Lemon Raspberry Cheesecake Bars and your messages and comments about how delicious they are – made me crave them so much!

Also, I wouldn’t be myself if I didn’t want to play with the recipe and make a new version. I am so happy with how these bars came out – I just had to share the recipe with you! Creamy, sweet, perfect amount of coconut in every bite, no crumbly crust – these cheesecake bars are one of the best I’ve ever made.



for the crust:

  • 1/4 cup unsalted butter, melted, cooled completely
  • 1/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

for the filling:

  • 1 8oz. package cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 cup sweetened shredded coconut


  1. Line 8″ square baking pan with parchment paper or aluminum foil. Set aside.
  2. Preheat oven to 375 degrees F.
  3. In a mixing bowl, mix together melted butter and sugar. Add flour, baking soda, baking powder and salt and mix well. The dough should be thick.
  4. Press the crust dough onto the bottom of prepared pan. Set aside.

You can find complete recipes of this COCONUT CHEESECAKE BARS RECIPE in



This Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!

Thanksgiving is just around the corner and I’ve already gotten my Gluten Free Vegan Pumpkin Pie recipe ready, my GF Vegan Meatloaf recipe done and waiting, and my Vegan GF Shepherd’s Pie begging to be eaten. It’s now time for a divine vegan and gluten free sweet potato side dish. Two words: mind-blown.

It would be an injustice not to describe how you can make a perfectly healthy, delicious, comforting and low calorie sweet potato casserole. Yeah, I’m talking about this exact delicious Vegan Sweet Potato Casserole with Maple Pecan Topping friends.

Let’s start with the base. Delicious sweet potato that you’ve cubed, boiled and mashed. We all know that sweet potato in and of itself is a delicious and healthy starch, so my plan was to keep the defining nutritious qualities of this beautiful vegetable and highlight it in this casserole rather than hide it.

Next, I added some natural sweeteners to the mashed sweet potato, some almond milk, some vegan butter and some delicious fall seasonings of cinnamon and all spice.

Next? We scoop it into the casserole dish and set aside. If you made the maple pecan topping while the sweet potato was boiling, just sprinkle it on top right now. If not, let’s get right to it. We have pecans, almond flour, maple syrup and vegan butter coming together in a deliciously sweet crumble topping that will have to picking sweet bits and pieces off of the top of the casserole. The topping is gluten free and vegan, and is so delicious that I need to make it again on another recipe!




Maple Pecan Topping

  • 3 tablespoon maple syrup
  • 6 tablespoons almond flour
  • 1 1/2 tablespoon melted vegan butter
  • 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

  • 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened almond milk
  • 6 tablespoons coconut oil or olive oil
  • 6 tablespoons vegan butter, room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


Maple Pecan Topping

  1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.


  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

You can find complete recipes of this VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING in