Low-Carb Coconut Scotchies Recipe
(Note that this means these cookies are perfect for Fat Fasting.)
When these first came out of the oven, I thought they were a failure — I found them unappealingly greasy. I wanted a high-fat recipe, but not that high fat! But I wasn’t going to just toss them, what with two sticks of butter and all those other good ingredients. So I let them cool, put them in a snap-top container, and stashed ‘em on top of the fridge. Two days later, I wanted a little something with my tea in the morning, and thought of the Coconut Scotchies.
Low-Carb Coconut Scotchies Recipe
Darned if there hadn’t been a miraculous change — they’d gone from being greasy to being delicious, somewhere smack in between a cookie and a candy. By the time That Nice Boy I Married and I worked our way through the whole batch, I knew I had to make them again. Repeatedly.
The point is, don’t make these planning to eat them fresh out of the oven. Make them ahead, and let them ripen for a day or two.
- Yield: 24 pieces 1x
- Preheat oven to 350°. Grease a 9×11 baking pan or coat with non-stick cooking spray. (I used a Pyrex pan, and would do so again.)
- Using an electric mixer, beat butter till fluffy. Add Swerve, vanilla stevia extract, vanilla extract, and molasses and beat, scraping down the sides of the bowl once or twice, till it’s all well-blended.
- Now beat in the eggs, one at a time. 4. When the eggs are incorporated, beat in the salt and baking soda.
Finally, add the coconut, about ½ cup at a time, and the vanilla whey. Keep mixing till everything’s an even mixture.
- Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, or till golden brown. (Check at 18 minutes. ovens vary, and it’s a quick jump from beautifully brown to scorched.)
- I cut mine in bars while they were still hot, but you can let ‘em cool if you like, since they really don’t reach their full deliciousness-potential until they’re cool anyway. Store in a snap-top container.
- Serving Size: 1 piece
- Calories: 107
- Fat: 10g (85% calories from fat)
- Carbohydrates: 2g (1g Net Carbs)
- Fiber: 1g
- Protein: 3g
I used Swerve sweetener, and recommend it for this recipe. swerve is largely made from erythritol, plus some oligosaccharides. In English, that’s a sugar alcohol (polyol) that is virtually unabsorbed by the body, yielding no usable calories or carbs, and that has very little gastrointestinal effect, mixed with a sweet-tasting fiber. The nice thing about Swerve compared to straight erythritol is that is caramelized, so you get the nice browning you would get from sugar.
I can get Swerve locally at one of my health food stores, and I have heard from readers who get it in their regular grocery store. If no one near you carries it, you can order it online, like everything else in the world.
Be aware that there is a difference between vanilla stevia extract and vanilla extract — the former is a sweetener that has some vanilla flavor as well, while the latter is the vanilla extract with which we are all familiar. I used NoW brand French Vanilla Stevia Extract. Again, I can get this locally in health food stores, but if you can’t find it, it is available online. or, if you can only find unflavored stevia
extract (ie, Simply Sweet), you can use it and a whole teaspoon of vanilla extract.
As for unsweetened shredded coconut, some of my local health food stores carry this in mylar packages, but one carries it in bulk; I scoop it out of a bin. It is much, much cheaper in bulk. It’s worth looking for a store that carries bulk coconut. And for the love of all that is holy and low carb, don’t buy sweetened “angel” coconut in the baking aisle at the grocery store!
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Visit our Low-Carb Cooking 101 Recipe Lessons series.
More Low Carb Recipes & Articles by Dana Carpender.