Coconut Caramel Sugar Cookies

I ran my first official half-marathon on Sunday! It was an amazing experience! I ran the Cowtown half in my hometown of Fort Worth. It was a beautiful day with a temperature of 55 degrees when the race started. Clear, no winds, just perfect running weather! I was running this race by myself, which I was worried about since I’m used to running long distances with friends. There was so much commotion with over 10,000 runners and all the spectators cheering us on, that I was totally entertained enough to keep going!

My goal was to run the race in 2:07, keeping an average pace of a 9:30 mile. The last time I ran 13.1 miles, I did it in 2:15 so I for sure wanted to beat that time! I felt great the entire race and found runners around me to try to keep up with, so that challenged me. I ended up finishing the race in 2:03:55, beating my goal time, with an average pace of a 9:28 mile! I was so pleased with that!

2014-02-24 16.47.31I am happy that I decided a few weeks ago to sign up for the Bearathon on March 22nd here in Waco, because now I’m antsy to do another race! I have a little less than a month before this next race, so as long as I keep my miles up just a bit I should be fine. Maybe I’ll work on increasing my speed so that I can beat my PR next time!

IMG_4194These cookies….they are amazing. I originally made them as an experiment to make a Paleo version of the Samoa Girl Scout cookies. They are similar to Samoas, but also really different. Yet still awesome! These cookies are light, simple, chewy, melt-in-your-mouth good. If you want, you can just make the cookie part for a yummy simple shortbread cookie recipe. Hope you guys enjoy these as much as we did!

Coconut Caramel Sugar Cookies
makes about 9-12 cookies

Ingredients:
For the sugar cookies:

  • 6 tbs coconut flour
  • 4 tbs coconut oil (room temperature, not melted)
  • 1 tbs natural maple syrup or honey
  • 1 tsp vanilla extract
  • 1 egg

For the coconut caramel topping

  • 1 cup pitted dates (about 15 dates)
  • 1/4 cup unsweetened shredded coconut
  • 2 tbs paleo caramel sauce

For chocolate drizzle:

  • 1/4 cup dark chocolate, melted (I used Enjoy Life Chocolate Chips)

Directions:

  1. First, the cookies! Preheat oven to 365 degrees. Place all the ingredients for the cookies in a food processor and grind for about a minute until dough forms.
  2. Cover a baking sheet with parchment paper. Form small flattened cookies with the dough and place on the baking sheet.
  3. Once all dough is formed and on the baking sheet, bake for about 7 minutes. The edges of the cookies should just be lightly browned. You don’t want the cookies to overbake!
    20140221_131639
  4. Remove from oven and let cool.
  5. Next up is the caramel coconut topping! While the cookies are baking wash out your food processor, then put the dates in the food processor and grind for a while until they clump and form a ball. Grab the mushy date ball, kinda break it up and put it back in the food processor.
  6. Add the caramel and coconut flakes to the dates in the food processor, and pulse for an additional 30-45 seconds, until everything is well mixed.
    20140221_131454
  7. Once the cookies have completely cooled, spread some of the coconut caramel sauce on top with a butter knife. Drizzle with melted dark chocolate.
  8. Let the cookies set in the fridge for about 5-10 minutes, then serve and enjoy!

2014-02-24 16.50.21Be inspired,

Alexa

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4 thoughts on “Coconut Caramel Sugar Cookies

  1. Pingback: Asian Salmon Salad with Jicama “Toasts” | Kitchenspired

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