Mexican Wedding Cookies
- Yield: 3 dozens
Mexican Wedding Cookies are a scrumptious treat for the holidays or any time of year, for that matter.
- 1cup natural chicory root sweetener (not Baking). A second choice is 1 1/3 cups Erythritol.
- 1 1/4 cups medium-shredded unsweetened coconut flakes (not coconut flour).
- 3tablespoons arrowroot powder
- 1/4teaspoon unprocessed salt
- 2large eggs
- Preheat the oven to 325°F. Line two cookie sheets with parchment paper.
- In a dry food processor ﬁtted with an “S” blade, grind the sweetener several minutes to a very ﬁne powder.
- Add the coconut, arrowroot, and salt. Grind again until very ﬁne. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly ﬁne.
- Add the eggs, vanilla, and almond extract. Mix well.
- Add the pecans last and pulse gently to mix in evenly.
- Chill the dough for 15 minutes. (I use the same container.)
- Gently shape the dough without pressing into smooth ¾-inch balls. Place them 1 inch apart on the prepared cookie sheets. The dough will be soft. It helps to coat your hands with a bit of arrowroot powder to keep them from getting too sticky. If they do get sticky, wash and dry them before continuing.
- Bake for 18 to 20 minutes. They will not brown, so take care not to overbake.
- While still warm, roll the delicate cookies very gently in ground granulated sweetener. The cookies will continue to ﬁrm up as they cool.
Tip: Erythritol works best for this, as it grinds down more ﬁnely and will stay adhered to cookies. Grind it in a food processor or coﬀee grinder.
Reprinted with permission from Paleo Desserts by Jane Barthelemy. Lifelong Books, 2012.