The amazing thing about chocolate is that it’s not only is it delicious, it can also be a really healthy treat!
The cacao tree is known as ‘Theobroma Cacoa’, grows in tropical regions and it’s seeds, the cocoa beans are used to make chocolate liquor, chocolate solids, cocoa butter, and chocolate.
What makes many commercially made chocolate candies unhealthy is the large amount of added sugars, often in the form of high fructose corn syrup. Which is what makes this delicious little treat that I created for you the perfect option!
Mexican Chocolate, a blend of warming spices paired with almond and coconut with just the right hint of sweetness, these delightful little cookies are a delicious and healthy treat!Print
Almond Coconut Mexican Chocolate Cookies
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 12 1x
Mexican Chocolate with the blend of warming spices is my absolute favorite! These delightful little cookies are a delicious and healthy treat!
1 & 2/3 cups Almond Flour
2/3 cup Savory Spice Store Mexican Cocoa Powder * see note
1 teaspoon Sea Salt
1 stick (1/2 cup) unsalted Butter, room temperature
1 cup packed Light Brown Sugar
1 large Egg, room temperature
1 teaspoon Vanilla Extract
1/2 cup Dark Chocolate, chopped
1/2 cup Sliced Almonds, Toasted
1/2 cup Shredded Coconut, lightly toasted * see note
- In a medium bowl, whisk together the flour, cocoa powder and salt.
- In a standing mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, about 5 minutes.
- Add the egg and vanilla, beat on medium speed just to combine.
- Reduce speed to low, add the flour mixture until combined
- Add the chocolate pieces and toasted almonds, mixing until combined.
- Shape the dough into a side plate sized disk, wrap well in plastic wrap and refrigerate at least one hour.
- Preheat the oven to 350F
- Place coconut in a shallow bowl
- Using a small ice cream scoop, measure out the dough, roll into balls and roll well in the coconut.
- Place on a parchment or silpat lined baking sheet, these don’t spread much during baking.
- Bake for 12 to 14 minutes until slightly cracked but still soft
- Move to a rack to cool, store in an airtight container.
- Mexican chocolate can be made with adding to 1 cup cocoa powder, 2 teaspoons cinnamon, 1 teaspoon ancho chile powder, 1 teaspoon smoked paprika, 1/4 teaspoon cumin
- Coconut flakes are best unsulphured, if you can’t find the small flakes, buy the large flakes and pulse them in a food processor.