We had literally the BEST Thanksgiving ever this year.
I didn’t have to clean my house, I didn’t have to cook, and all I had to do was show up at my sister-in-law’s house with creamed corn.
That was it.
And let me tell you, it was heavenly!
I spent the morning tinkering with recipes in the kitchen, doing a bit of cleaning, and watching movie with Jessica. It. Was. Awesome.
Even better, for the first time in 4 (!) years we actually took a Thanksgiving picture!
These were the two best photos, even though my hair wouldn’t cooperate and my husband and daughter are so goofy, but oh well! These pictures make for GREAT memories.
And of course, I’m was maybe a bit too excited about Jessica’s outfit, and she LOVES having her picture taken, so we had a short, impromptu photo shoot:
But now, fresh off of Thanksgiving, I’ve got a new recipe for you:
Caramel Coconut Cookie Slices.
They are THM:S, low-carb, sugar-free, and ketogenic. Also, they taste amazing.
These were a happy accident as I was working on sugar cookies and copycat Girl Scout Samoas (recipe coming soon) and I messed up. Not wanting to waste what I had made, I threw the cookie bottom in the oven, then topped it with what I had made to see if something remotely good came out of it!
Shockingly, these were really good, but I didn’t exactly know what they were.
Ever had that happen?
A happy, but confusing accident.
In the end, after quite a bit of sampling, I decided they were Caramel Coconut Cookie slices, and they’re quickly becoming one of my favorite Trim Healthy Mama desserts.
The base is a soft and chewy sugar (Stevia) cookie and the topping is a really simple caramel mixed with coconut. Although there are quite a few ingredients, this recipe is actually very simple.
First, you’ll mix up the crust starting with the wet ingredients. Whip the butter and egg, then mix in the vanilla and Gentle Sweet.
Follow those up with the dry ingredients, mix well, then press into a loaf pan lined with aluminum foil and coated with cooking spray.
Bake the cookie layer in the oven at 325 for 15 minutes, then take it out to cool.
While the cookie layer is baking, melt the butter on low heat in a medium saucepan. Once it’s melted, add in the cream, vanilla, Super Sweet, and Molasses. Add the Xanthan Gum slowly, whisking so it doesn’t clump, and bring it to a boil.
Let it boil gently for 7 minutes, then add in the coconut, and spread over the cookie crust.
Cool in the fridge for 3 hours or overnight, then slice and serve!
A couple of quick notes:
I prefer a soft, sugar-cookie like crust. So, I spread the cookie mixture in the bottom of a loaf pan. If you would like a thinner, less pillowy crust, spread it into a 9×9 square pan. You’ll take it for 12 minutes at 325. Easy peasy.
Also, taste test the caramel. I like REALLY sweet caramel but you can absolutely tone down the sweetener and still have a delicious cookie bar. Taste, taste, taste to let your preferences shine!
I do have some serious favorites when it comes to ingredients and products that I cook with, so to give you an idea, here are some quick links of the foods and items I use. These are affiliate links, so if you click on them and buy something, I may make a small commission. This helps these recipes stay free, and there is no cost to you!
Where to buy supplies:
New to Trim Healthy Mama? Don’t get overwhelmed – take control with Trim Healthy Mama 101
- For The Cookies:
- ¾ cup Almond Flour
- ⅛ tsp Sea Salt
- ¼ cup Gentle Sweet
- 2 T Butter, softened
- ¼ tsp Vanilla
- 1 Egg White
- For The Coconut Caramel Topping
- ½ cup Heavy Cream
- ½ cup Unsalted Butter
- ½ tsp Vanilla Extract
- 2 tsp Super Sweet
- 1 tsp Xanthan Gum
- ½ tsp Molasses
- ½ cup Coconut Flakes
- To make the cookies: Mix all ingredients with a mixer until well combined. Everything should hold together.
- Place aluminum foil in the bottom of a loaf pan (for a thicker cookie layer) or a square 9x9 pan (for thinner cookie base) then coat the foil with sprayable coconut oil.
- Spread the cookie dough in the pan, then bake at 325 for 12-15 minutes. Set aside to cool.
- To make the caramel/coconut topping: Melt the butter on medium heat, then add the cream, whisk in the Super Sweet, Vanilla, and slowly whisk in the Xanthan Gum, making sure it doesn't clump.
- Bring it to a boil while whisking in the Molasses, and simmer on low for 7 minutes or until it starts to thicken, stirring occasionally so it doesn't burn.
- Spread the caramal coconut mixture on top of the cookie base, then put the entire pan in the fridge for 3 hours or overnight, until set.
This post may contain affiliate links. See my disclosures for more information.