Coconut Easter Cookies

Here are some yummy cookies just in time for Easter! If you prefer, you can replace the jelly beans with dried fruit, or leave them off altogether.



Coconut Macaroon Easter Cookies
Ingredients
6 eggs
2 1/2 cups almond flour
1/4 cup coconut flour
~3 cups sweetened coconut (I used the whole bag)
1/2 cup butter
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon baking soda

jellybeans, optional

Method
Beat eggs until light thickened. Whisk in coconut flour, add remaining ingredients except jelly beans. Beat well.

Place small scoops of batter onto parchment-lined pans. Press the centers down to make small depression. Bake at 325° for 15-20 minutes, depending on size, or until done. Remove to a cooling rack and top with jelly beans (you can anchor them with frosting if you prefer).

Makes about 2 dozen small cookies with less than one gram of starch each.