Happy Saint Patrick’s Day!
These Iced Shamrock Cookies are a great way to help you celebrate St. Patrick’s Day or any other time you want something sweet. The best part is there is NO SUGAR in this recipe. Enjoy this Kaufmann 1 approved cookie any time of the year, just make it a different color and used different cookie cutters.
½ cup (1 stick) butter (softened)
¼ cup coconut oil (softened)
¾ cup of powdered xylitol
2 tsp pure vanilla extract
½ tsp pure almond extract
2 ¼ cup blanched almond flour
½ cup coconut flour (plus more for rolling out dough)
½ tsp baking soda
½ tsp fine salt
Coconut Cream Icing (recipe below)
In a mixer cream butter, coconut oil and xylitol. Add eggs, one at a time then vanilla and almond extract. Mix until light and fluffy.
In a separate bowl sift together almond flour, coconut flour, baking soda, and salt.
Slowly mix in about ½ of the flour mixture with the creamed ingredients until just combined. Continue with the rest of the flour ingredients until everything is incorporated.
Form dough into a disc shape, wrap in plastic wrap and refrigerate for at least an hour.
Preheat oven to 350℉ and line 2 baking sheets with parchment paper.
Sprinkle a clean flat surface with coconut flour and roll the dough out to ¼” thick. Use shamrock shape cookie cutter to cut out the dough. Using a spatula transfer cookies to baking sheet.
Roll out scraps to shape more cookies.
Bake cookies for about 13 to 15 minutes until light golden brown. Cool completely before frosting.
Coconut Cream Icing
2 cans (13 oz each) coconut milk
1 ½ tsp pure vanilla extract
liquid stevia to taste or powdered xylitol
Place coconut milk in the refrigerator overnight. The cream will rise to the surface.
Drain all water from the can and scoop the cream into a small mixing bowl.
Whip the cream in a mixer until light and fluffy. Add natural green food coloring to the desired tint.
Ice cookies immediately and store in an airtight container in the refrigerator.