My aunt is unable to eat regular sugars. She was in town for the holidays and said "I want you to make me some Almond Joy cookies, please?" But she wanted them "Aunt Lori" safe. So without sugar. Since I can't eat (and shouldn't cook with) nuts, I compromised and asked if we could make some "Mounds" cookies instead. This is what we came up with.
When we made them for her we used Splenda blend sugar and brown sugar and unsweetened coconut that we pulsed in a food processor for a moment with some splenda. With all the added sugar that probably isn't even necessary, to be honest.
Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 cups chocolate chips
2 1/2 cups sweetened coconut
Directions:
Preheat oven to 375
Grease cookie sheets
Combine flour, baking soda, salt - set aside
Cream butter and white/brown sugars together.
Beat in eggs, one at a time.
Stir in vanilla.
Stir in dry ingredients a cup at a time, until well mixed.
Fold in chocolate chips and coconut.
Drop by rounded tablespoons onto cookie sheets***
Bake for 8 - 10 minutes.
Cool for five minutes on baking sheet. (Important, don't move too soon. They look cakey, still until they sit.)
Move to wire rack to finish cooling.
Okay...time for the notes. Heh.
Original recipe that we tweaked a bit called for 5 cups of the chocolate chips. If you're looking for way chocolatey? Go for it. I used 3 and each cookie still had ALMOST too much chocolate chips in it. But they'd be more "mound" like if you added more chocolate chips, for sure.
*** I used a cookie scoop. If you have one, use it! So much easier.
Also, this originally was for Almond Joys so they also added 2 cups of chopped almonds when they added the coconut and chocolate chips. If you like almonds? I would try that, too. I just can't even cook with them safely. So I took them from Almond Joys to Mounds.
No comments:
Post a Comment