Vanilla Almond Cocoroons Food

VANILLA ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

VANILLA ALMOND COCOROONS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Put coconut, almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt in a food processor or blender; pulse, scraping down sides as needed, until thoroughly combined but not liquefied. Scoop mixture using a cookie scoop or spoon and form into mounds on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn off heat, keeping cookies in the oven until it is completely cooled and cookies are dried out, 8 hours to overnight.

ALMOND VANILLA COOKIES

Steps:

• Preheat oven to 350° and cover 2 cookie sheets with parchment paper.
• In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
• Form dough into 36 balls and place a whole almond in center of each ball.
• Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
• Note: I baked my second batch at 325° but it could just be my oven that runs hot.

VANILLA ALMOND COCOROONS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Put coconut, almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt in a food processor or blender; pulse, scraping down sides as needed, until thoroughly combined but not liquefied. Scoop mixture using a cookie scoop or spoon and form into mounds on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn off heat, keeping cookies in the oven until it is completely cooled and cookies are dried out, 8 hours to overnight.

VANILLA ALMOND COCOROONS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Put coconut, almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt in a food processor or blender; pulse, scraping down sides as needed, until thoroughly combined but not liquefied. Scoop mixture using a cookie scoop or spoon and form into mounds on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn off heat, keeping cookies in the oven until it is completely cooled and cookies are dried out, 8 hours to overnight.

VANILLA AND ALMOND SOAP

Steps:

• Grind the almonds to a fine powder in a food processor or coffee grinder and set aside.
• Shred the soap and set aside.
• In a heavy saucepan bring the water to a boil; then reduce heat to a simmer and add the shredded soap until it is melted.
• Remove the pan from the heat and add the almond powder, almond oil, and vanilla fragrance oil, stirring until well blended.
• Spoon the soap into a mold and let set for five hours or until hardened.
• Use it in the shower!
• Enjoy!

VANILLA ALMOND COCOROONS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Put coconut, almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt in a food processor or blender; pulse, scraping down sides as needed, until thoroughly combined but not liquefied. Scoop mixture using a cookie scoop or spoon and form into mounds on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn off heat, keeping cookies in the oven until it is completely cooled and cookies are dried out, 8 hours to overnight.