These cookies are a wonderful, low carb and sugar free delight! Another recipe fine tuned by my friend Cecily.
Coconut Cream is not canned but comes in a small package. I buy it from Amazon here https://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1481505319&sr=1-5&keywords=coconut%2Bcream&th=1
If it is solid in the package, before adding it to the recipe bring it to liquid on very low heat, stir and watch carefully to avoid scorching.
But if you don't have any coconut cream you can substitute 1/4 c. additional coconut oil and about 1/2 c. more fine coconut.
1 1/2 c. erythritol
1 13.5 oz can coconut milk
1 small box coconut cream, 7 oz
2 t. vanilla
3/4 c. chopped nuts, optional
1/2 c. cocoa powder, optional
1/3 c. Coconut oil
3 c. large unsweetened coconut flakes
3 c. small unsweetened coconut flakes
Whip the eggs and then add the rest of the ingredients, stirring together well.
The batter may be a little liquid-y. Try stirring it around in the bowl for awhile, it tends to thicken up as the ingredients absorb each other.
Use a 1 Tablespoon measuring spoon to scoop out each cookie. If they are still a little soft, try and make tall towers rather than flat cookie shapes otherwise they will spread too much.
Use a silicone baking sheet or grease sheet with coconut oil. Bake at 375 degrees for 14-18 minutes.
This recipe makes about 4 dozen cookies - really a lot!!