[A nutbutter-based spread that tastes like macaroon cookie dough? Yes, please! This amazing vegan candida diet spread is plant-based, 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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Whaaaat! This looks so good, Ricki! Macaroons are total comfort food for me. My Popi Irving used to always keep them around, so they remind me of sitting in the kitchen with him.
That’s so sweet, Becky!! I have to say they weren’t my fave as a kid, but I sure do love them now. And this butter. 🙂
This sounds amazing! I have all of the ingredients on hand, so I’m going to have to make it soon.
Thanks, Dianne! It comes together really easily (and easy to eat, too!) 😉
First of all, Davy for sure. And second, I love coconut! What a delicious treat!
Ha ha!! I was a Mickey gal myself. 😉 It really is yummy!
I wasn’t a fan of coconut as a kid either, but coconut butter is one of my true loves now. This sounds delightful!
Thanks, Cadry! Funny how our tastes changes as we get older, huh?
I have read, and re-read this post a few times and don’t see it, so please forgive me if you did mention it – but what have you used as a base in the photos for these? They look thin, crispy, and crazy delicious. And for the record, I’ve been a coconut fan FOREVER. My own three girls though? Not so much. Which means the mega bag of coconut “smiles” in the cupboard is alllll mine. 😁
Elena, they’re Mary’s Crackers, like these. 🙂
Wowww!!! This looks just amazing, so crispy and tasty.. I just can’t wait to make this and have it. I m sure these are on my list.
Thank you for sharing such a great recipe.
Hmm, not sure I’d call a nut butter “crispy,” but yes, the coconut is a bit crunchy in there. 😉 Hope you like it!