Almoroons
Whole Foods (a.k.a. Whole Paycheck) is a food wonderland. The one in my neighborhood even has a really nice bar that serves mostly craft beer and a little wine. Recently, I picked up a small bag of cookies from the raw foods aisle there. The ingredient list was short, fit my dietary desires and to my delight the cookies were really good! They were a little toothsome, a little sweet, and just the right size for an after-meal treat. Having coconut in them makes me feel they are a part of my good eating habits, not a “cheat.” They’re also currently selling for $7.99 for a small bag of maybe 8-10 cookies.
I set to work making a similar cookie I could make much more economically at home. This version is very similar to the one out of the bag in the store. Bonus that they are super easy to make. I use a kitchen scale to measure the ingredients as I find I get a more consistent result and it’s easier and quicker to measure everything into one vessel before mixing.
Makes 10 cookies
100 grams unsweetened, desiccated coconut– I prefer Let’s Do Organic
60 grams blanched almond flour– I use Honeyville brand
21 grams virgin coconut oil
42 grams maple syrup
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/8 teaspoon sea salt
Pre-heat oven to 200 degrees F
1. Put all ingredients into a food processor or blender (I love my Blendtec blender) and pulse and scrape down several times until thoroughly combined. Don’t overdo it or the coconut will start to liquify.
2. Portion mixture into 10 cookies onto a cookie sheet lined with Silpat or parchment paper. I use a small cookie scoop to make little mounds.
3. Place cookie sheet in warm oven. After 20 minutes, turn the heat off but leave the cookie sheet inside until it is completely cool– several hours or overnight. This will allow the cookies to dry out a bit so they aren’t sticky. Store finished cookies in the refrigerator.
18 Comments
Trackbacks/Pingbacks
- What I call the Almond Cookie Fiasco: AKA Maple Flakes /= Honey - Page 2 | Mark's Daily Apple Health and Fitness Forum page 2 - [...] I can vouch for these, they are awesome! Almoroons | ...
Leave a Comment
the ones in the pack are raw ei: they are not cooked over 100c ? i so want to know how they get the texture right if this is the case, thanks so much
opps sorry i didnt read the 200F!! cant wait to try them
I am addicted to those crazy expensive little balls of heaven! But, sadly, I do not own a kitchen scale nor do I have the space in my refrigerator box sized kitchen to store one if I had it. Would you be willing/able to translate this recipe into the closest measuring cup approximations?? My tummy and my wallet would both be most grateful!!
Lizze- Sorry I didn’t see your question sooner! Since these are not your traditional cookie that rely on a leavening agent, eggs, etc. exact measurements shouldn’t be super critical. Here are APPROXIMATE volume measurements:
1 1/3 cup unsweetened, desiccated flaked coconut
2/3 cup blanched almond flour
1.5 tablespoons coconut oil
3 tablespoons maple syrup
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/8 teaspoon sea salt
Let me know how they turn out if you make them!
have you tried making these in any flavors? I love the lemon cocoroons and want to try to copy.
Thanks
Lisa- I have been wanting to try a lemon version, so thanks for asking! Try this: omit the vanilla. Add the zest of one lemon and the juice of 1/2 a large lemon (about 2 tablespoons). If you want to make it really fancy, add 1/4 teaspoon of orange flower water! I think you will need to leave the oven heat on at least an extra 10 minutes to dry the cookies out with the added moisture of lemon juice. I haven’t perfected this version yet.
I must admit I haven’t had the the original brand version of the lemon pie flavor, so I’m not sure how this compares. I noticed the brand version only has lemon zest but no lemon juice so you could try it that way, too. I like mine extra-lemony.
I know almond flour is the best flour to use, unfortunately I am allergic to Almonds. Would coconut flour work in this recipe? My husband loves these and none of our stores carry them.
You could sure try it, but I’d start with a smaller amount of the coconut flour as it really soaks up liquid. You may need to add more oil or other liquid.
I was curious if the recipie would work using soaked almonds, ground and dried into flour.. Then dehydrating everything at a low temperature for a longer time.. (And definately swapping the vanilla for lemon zest) Anyone tried it?
It seems plenty of people make their own almond flour as you suggest. I don’t see why it wouldn’t work.
I tried making them — but since your measurements were in grams, I assumed the oven temp was Celsius… so I baked them at 400F! Needless to say, they didn’t turn out too great — they spread out all over the baking sheet. If I bake them at 200F, will they retain their shape? Thanks!
Oh! Sorry if it was confusing. Yes, the temperature is 200 degrees fahrenheit. The cookies should turn out like the ones in the picture at that temperature. I once left them in the oven to cool and forgot about them. I turned the oven on to 350 to cook something else and I wound up with very dry and toasty cookies. They were still good in a strange way, but then I like strange things. Hope you try the recipe again and have a better outcome.
So so happy that I found this recipe, the price is way too much but they are incredibly addictive! I was wondering if coconut sugar could be used as an appropriate substitute for the maple syrup or if that would make the cookies too dry. I was also curious if these cookies can withstand solid additions, as in cacao nibs/goji berries/chia seeds etc, I noticed the flavorings you used were liquid so wasn’t sure if that meant the batter wasn’t ideal for chunkier add-ins. Thanks!
You could add some coconut oil if you used coconut sugar instead of maple syrup to increase the moisture, I think. I’ve not tried adding anything solid, but the cookies are really sticky, so I’d think they would hold a limited amount of additions.
Any suggestions on how to modify for the “Brownie” CoCo Roon?
I haven’t tried making a chocolate version, but try adding raw cacao powder or cocoa powder to taste.
I like the brownie flavor and bought the raw cacao to add to your recipe any guess how much to use?
I’m going to take a wild guess at 2 tablespoons. Try it and let me know if it needed more or less!