I'm in love with these cute little sandwich cookies. They were fun to assemble and are even more fun to eat. They're not overwhelmingly sweet, but still so satisfying. I used this recipe, but made a few changes.
Conscious changes I made:
-substituted coconut oil for half of the butter, used smart balance for the other half
-coarse pink sea salt (always)
-added 1/2 cup coarsely chopped Spanish almonds to the icing
-used organic unsweetened coconut flakes and toasted them with agave (this makes all the difference in the world)
Accidental Changes I made:
-I forgot to add coconut to the actual cookies. Oops. But I just put tons of it in the middle. Honestly with the coconut flour and coconut oil, the coconut flavoring was perfect. So either way works fine.
*I'm also over at Wild and Precious today talking about photography and blogging.