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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
7 ounces butter, at room temperature
a little less than 1/2 cup sugar or 1/4 cup silan + 1/4 cup Manischewitz Honey
2 eggs
2 tablespoons Gefen Unsweetened Applesauce
pinch of salt
2 and 1/2 cups shredded coconut
1 cup finely ground almonds
1 and 1/2 cups oats (gluten-free, if needed)
2 teaspoons baking powder
blanched almonds, for garnish
In a mixer, combine butter, sweetener, eggs, applesauce, and salt.
Combine the coconut, ground almonds, oats, and baking powder in a separate bowl or a plastic bag and then add to the mixture in the mixer bowl. Mix until smooth.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Form small balls and place on a baking pan lined with parchment paper.
Press a blanched almond on top of each ball.
Bake for 15 minutes or until cookies are light brown. (Note: The second batch will bake faster; watch that they don’t burn.)
Remove from pan very carefully so that the cookies don’t crumble, and cool on a rack.
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