Coconut Nests and Strawberry Coconut Cookies

Coconut Nests and Strawberry Coconut Cookies


  • 1 cup packed unsweetened shredded coconut (small to medium flakes )
  • ½ cup coconut flour
  • ¾ cup frozen organic strawberries, thawed
  • ½ cup organic freezer dried strawberries
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • a pinch of Celtic sea salt

Ingredients for Cookie base

  • 1 cup dark chocolate squares or chocolate chips (I use Enjoy Life)

Ingredients for Coconut Nests

  • Coconut oil spray
  • 5 pastured egg whites (approximately ¾ cup)
  • 4 tablespoons Monk fruit granules or coconut sugar (which is brown in color)
  • 14oz unsweetened coconut flakes (large or medium size)
  • ½ teaspoon Celtic (or coarse) sea salt

Ingredients for Dark Chocolate Covered Almonds

  • 1 cup of organic raw almonds
  • 1 cup of dark chocolate (72% +) squares or chips (I use Enjoy Life)
  • 1 tablespoon coconut oil


1. Combine all the ingredients (except chocolate) in a food processor (or high-powered blender) and mix until well combined, about 3 minutes. Chill in refrigerator for 15 minutes to firm up.

2. Use a small (or medium) cookie scoop to form balls and place on a parchment paper lined cookie sheet. Place in freezer for 10 minutes.

3. In a double broiler, melt chocolate on medium/low heat until chocolate is melted and remove from heat. Dip the bottom of cookies into chocolate to coat the very bottom and place on the parchment paper. Dry and serve. Best kept in the refrigerator.

Optional: Can drizzle chocolate on top of cookies. Can use blueberries instead of strawberries.

Coconut Nests:

1. Preheat oven to 300 degrees. Coat mini muffin tin cups with coconut oil.

2. In a large bowl, mix egg whites, monk fruit, and sea salt with a fork then fold in coconut flakes until fully covered. ~Drop 1½-2 tablespoons of mixture in each muffin tin cup. Lightly press mixture into the bottom so it’s covered and up the sides of each cup. It doesn’t have to look neat and uniformed but more like a nest.

3. Bake until light golden on top (approx. 15-20 minutes). Let it cool for 10-15 minutes then remove from tin. If they don’t pop out, use a slim knife around the sides.

4. When nests are at room temperature, add chocolate covered almonds.

Optional: Can puree strawberries or raspberries and place a small amount in nests prior to the chocolate almonds.

Dark Chocolate Covered Almonds:

1. Preheat oven (or toaster oven) to 375. On a small cookie sheet, lay out almonds and roast for 10 minutes. Let cool to room temperature.

2. Using the same or new small cookie sheet, line bottom with parchment paper and resting on top edges, place a wire rack with small holes big enough for chocolate to seep through but large enough to hold almonds. Set aside.

3. In a double broiler, melt chocolate and add coconut oil towards the end. Remove from heat and mix thoroughly.

4. Place almonds in a small bowl, add melted chocolate and mix until all almonds are fully covered. Slowly pour bowl contents onto wire rack while trying to keep them separated and not touching. If need be, use a toothpick or knife to gently separate them. Let excess chocolate drip from rack. Place in refrigerator until dry (about 10 minutes).

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