Vanilla Almond Cocoroons

angela 0

"Copycat recipe I created of the Naturally Raw Coco-Roons® that you can buy in the specialty food aisle for a lot of money. Store cookies in the refrigerator."

Ingredients 3 h 35 m {{adjustedServings}} servings 169 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. Put coconut, almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt in a food processor or blender; pulse, scraping down sides as needed, until thoroughly combined but not liquefied. Scoop mixture using a cookie scoop or spoon and form into mounds on the prepared baking sheet.
  3. Bake in the preheated oven for 20 minutes. Turn off heat, keeping cookies in the oven until it is completely cooled and cookies are dried out, 8 hours to overnight.
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  • Cook's Notes:
  • If you don't want to wait to dry them out a bit, you may place them in the refrigerator right after they are done in the oven and they will be set enough to eat after 30 minutes cooling in the refrigerator.
  • You may skip the baking part too, if you want them totally raw. Just mix and then scoop out 15 cookies; place in the refrigerator. After about 30 to 60 minutes they will be set enough to handle and eat.
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Reviews 2

  1. 2 Ratings

Alan Abonyi

Need to tweak the recipe a bit. Even out almond flour and shredded coconut to 1 cup each and cut coconut oil to 4 tablespoons. Substitute 3 tablespoons unsweetened cocoa powder in place of the almond extract and you get chocolate coconut goodness!

Holiday Baker

I found these to be very sweet! I don't have a food processor, so I put the ingredients in my Vitamix on speed 5 and processed them with the tamper about 20-25 seconds. I don't care for almond extract, so I reduced it to 1/4 tsp. However, I actually thought the mixture tasted much better before adding it. The almond meal gave it enough "natural" almond flavor, which I prefer. I used a cookie scoop, and they kept their shape. However, they never seemed to dry out after baking or holding them in the oven for 8 hours. I had to finally freeze them to get them to hold shape. I thought they were okay, but others found the almond extract flavor also too strong even though it was reduced. I got 18 total, but most unfortunately most did go to waste.