-
1
Preheat oven to 350F (180C).
-
2
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
-
3
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal.
-
4
The mixture should be very finely ground, without any identifiable pieces of almond visible.
-
5
Add the coconut and pulse once or twice to combine.
-
6
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients.
-
7
Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).
-
8
Stop as soon as the mixture holds together to avoid grinding the coconut too fine.
-
9
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (5 cm) apart.
-
10
Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
-
11
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top.
-
12
Cool completely before removing to a cooling rack (the cookies will firm up as they cool).
-
13
May be frozen.
