Food, Health, Recipes

Bunny Butts & Coconuts: Coconut Almond Cookies

coconut almond cookies

Believing (or not believing) in the Easter Bunny has been a controversial thing lately. Have you heard the whispers? The “Oh, I refuse to be a part of the lies” or the “Yay for  the Easter Bunny, Santa, and the Tooth Fairy!” whispers. Trust me, they are floating around. Maybe it’s because I don’t have any kids or because I was a “believer”-not to be confused with a Belieber, which I also am-but I don’t really see the harm. 

Ok, let me rephrase that. Why fight with friends, coworkers, internet trolls, etc. over something that should be an individual family decision? To each his own, right? If you want to make the holiday magical and do it up rabbit style, hop on. If you are interested in highlighting other views of the holiday (religious or not) then spread the love! A mixture of both? Right on! There is too much hate in this world as it is. Go with your gut and leave other people’s guts alone. 

Good motto to live by figuratively and literally. 

In my childhood home, the Easter Bunny was my mom and it wasn’t a huge secret. The date I learned escapes me but I still played along because, let’s face it, I was in it for the candy. On Easter Eve, “The Bunny”  would hide our baskets  and we would participate in this high stakes game of hide and seek the candy that became increasingly difficult as we got older. I’m talking an hour of searching. High and low. They didn’t search for Jimmy Hoffa as hard as I hunted down that basket. And for what?  

For a basket of candy, duh. 

Because I’m not the little carb monster I once was, this year I’m counting on Easter Bunny Deborah to makes these Coconut Almond cookies (hint hint) and stuff my basket with their chocolaty coconut goodness. 


Think the cookie version of an Almond Joy. Oh, you don’t like coconut? Irrelevant! They’re that amazing.


Decorate these instead of Easter Eggs and I guarantee you’ll have more fun. BONUS: your fingers won’t smell like vinegar for days. 








Yes, I store my leftovers in old ice cream containers because I love the environment.

Coconut Almond Cookies


  • 1 cup Almond Flour 
  • 1/2 cup Unsweetened Coconut Flakes
  • 1/2 cup Swerve Sweetener (or no calorie sweetener of your choice)
  • 1 Egg
  • 3 tbsp Butter,  softened
  • 1/8 to 1/4 cup Warm Water (Depending on the brand of Almond flour you use, you may find you need more or less water to get a "gooey" dough)


Preheat oven to 350° and line a cookie sheet with parchment. Mix all ingredients in a large bowl until combined. 

Scoop batter into a large piping bag or plastic bag and cut the tip, approximately 1 inch should do it. Pipe the cookie batter onto lined baking sheet in either circles or 2 inch strips. 

Bake for 20 minutes or until golden. Let cool completely before dipping in chocolate. 


Gluten Free, Low Carb

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I use THIS chocolate because it’s low carb and delicious but it’s pricey. You can make your own low carb dark chocolate HERE!




Low Carb Coconut Almond Cookie

I’m headed South for a mini Easter vacation so make sure you’re following me on Instagram and Facebook so I can rub it in! JK…But really. More importantly be sure to tag me if you decide to make these for your holiday celebrations!