Almond Coconut Cookies

I went to a beautiful funeral this afternoon [work related, not family]. Talk about really making you feel thankful for a lot of things. Between trying not to cry during the eulogy and understanding Hebrew, my thoughts wandered all over the place. He lived to be 93. That’s an incredible life, and we could all hope to be so lucky.

Almost all of my cooking is done for tomorrow. Well, at least the stuff I’m bringing. Tomorrow will just mean getting up early to start a batch of rolls before heading to my grandma’s house. Carbs are worth it, right? Right.

So enjoy Thanksgiving, and whatever friends, family, and food you surround yourself with.

I’ll leave you with these cookie ball things I made last week. Talk about a total coconut craving killers. It was awesome. And easy. My favorite.

Inspiration: Food Loves Writing

Ingredients

• 3/4 cup almonds
• 3/4 cup shredded unsweetened coconut, divided
• 3 tablespoons raw honey
• 2 tablespoons coconut oil
• 1 teaspoon vanilla
• pinch of salt

Preparation

Toss everything except 1/4 cup of coconut into your food processor and go to town. You may have to scrape the sides down a few times until everything turns into a sticky meal. My food processor is an antique, so your time may vary to reach the desired consistency.

When you can roll a ball of the meal together in your hand, it’s time to put them together. Set up a coconutting [I’m such a wordsmith] station with a plate/bowl and the remaining coconut. After you roll a bouncy-ball sized amount together, roll it in the coconut. Press it with your fingers if the coconut isn’t sticking. Place in the fridge for at least an hour. They’ll keep for several days like that.

Happy Thanksgiving!