Photo: Molly Mears
Coconut-Blackberry Cookies
6 ingredients
openrecipes
If you like, use raspberry, cherry or blueberry jam, instead of blackberry. Store the cookies for up to 5 days in an airtight container at room temperature. You can also freeze them in a heavy-duty sealable plastic bag with waxed paper between the layers for up to 1 month.
Estimated Nutrition (whole recipe, rough)
496
Calories
12g
Protein
33g
Fat
41g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 tsp. finely grated lemon zest
- 2 1/2 cups sweetened shredded coconut
- 1/4 cup blackberry jam
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes