[A nutbutter-based spread that tastes like macaroon cookie dough? Yes, please! This amazing spread is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, optionally nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]
It’s funny the things we fight about as children.
Keeping the Barbie doll’s outfits at the bottom of your dresser drawer so your sister couldn’t steal them for her own dolls.
Creating elaborate passwords to be part of the “club house” with your friends so your younger sister wouldn’t be able to join and ruin the fun.
Writing out a 50-point argument about whether Davy or Mickey was the most dreamy Monkee.
Taking out the measuring tape to ensure that your patch of cookie dough left in the bowl wasn’t any smaller than the one your sister was eating. (What, you mean a measuring tape didn’t make a regular appearance in your childhood kitchen?).
Yep, my sisters and I were pretty serious when it came to cookie dough, cake batter, leftover frosting and anything else that could be even tangentially related to the baking endeavors of the day (three chocolate chips left in the bag? Well, they have to be distributed evenly among the three of us, of course!).
The one thing cookie-related that we never fought about was coconut cookie dough. At the time, both my sisters and I were entirely indifferent to coconut, even though it was one of my mother’s very favorite flavors. When Mom bought licorice allsorts , we’d all reject the pure coconut ones and move on to the other flavors.
When we had boxes of mixed chocolates in the during the holidays, the lowly chocolate-covered coconut ones were left abandoned by the three of us, much to my mother’s delight.
And when my mom baked up macaroons (a rare event), we were happy to wander out of the kitchen even before the cookies were on the sheet, long before the bowl was ready for licking.
It wasn’t until I started on the anti-candida diet that I discovered the joys and benefits of pure coconut, and I’ve been an avid fan ever since.
These days, coconut is a staple in my kitchen, both in sweet AND savory applications. Since it’s a natural anti-fungal, I’m happy to use it as part of the culinary arsenal against candida; but I’ve also come to love the slightly nutty flavor of toasted coconut shreds, the neutral and absorbant properties of coconut flour, and the light flavor and multiple health-oriented uses of coconut oil.
You’ll find that many of my recipes on this site contain coconut oil, coconut milk, coconut butter, coconut flour or shredded coconut. With all the cookies, bars, and other treats that feature this ingredient, I decided it was high time I created a nutbutter spread that highlighted this versatile ingredient, too.
So here you go: Coconut Macaroon Cookie Dough Nut Butter. It’s a mouthful, all right, and one that you’ll relish. Plus, if you mix up a batch for yourself, there’s no need to fight over sharing rights.
Coconut Macaroon Cookie Dough Butter
If coconut macaroon cookie dough and cashew (or your favorite nut/seed) butter had a baby, this amazing spread would be it. It’s great on toast, of course, for an ultimate comfort snack, but it’s also terrific on pancakes, waffles, bagels or French toast; or as a dip for apple or pear slices, or other just about any other use you can think of.
1/2 cup plus 2 Tbsp (150 ml) smooth natural cashew (or other nut/seed) butter
2 Tbsp (30 ml) coconut butter (not oil), melted
1/4 cup (60 ml) food grade vegetable glycerin
2 Tbsp (30 ml) sugar-free vanilla syrup (I used NuNaturals)
1/4 tsp (1 ml) fine sea salt, or to taste
1-1/2 cups (360 ml) shredded unsweetened coconut
Place everything but the coconut in the bowl of a food processor and blend to combine. Add the coconut and pulse until desired consistency is achieved (I like mine almost smooth, with just a little coconut texture left in). Store in a glass jar in the refrigerator up to 2 weeks. Makes about 1 cup. Not suitable for freezing.
Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, optionally nut-free, yeast-free, vegan, low glycemic.
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