Motivation.

Cookies. That's what's on the menu for today. First off, let's talk about something else that has nothing to do with cookies...motivation. I had absolutely no motivation at all yesterday. I studied. Prepped some food for the week. Tried a new cookie recipe. Failed the cookie recipe. Had a nervous breakdown over the cookie thing. Burned it off with three rounds of 8 toning moves from the Tone It Up girls (btw...awesomely intense workout...I can definitely feel it this morning). After the workout, studied some more, went to the grocery store (because it's my life and if I could be a personal shopper for someone I totally would...any takers?), came back and hit it out of the park with a second try at the cookie recipe. Made. My.Day. 

Flourless Toasted Coconut Almond Butter Cookies.

My parents said that these were the best cookies I have made all year.

 Seriously, it tastes like an almond macaroon. 

I made a strawberry jam cookie sandwich with mine

but, dipping them in milk is a great option too.

Totally allowed.

The sky is the limit on this one.

Oh, oh...question: What motivates you?

Flourless Toasted Coconut Almond Butter Cookies (GF):

Ingredients:

16 oz. container of unsalted almond butter (I used Maranatha)

3/4 c. brown sugar

1 large egg yolk

1 large egg

2 T. agave nectar (or honey)

1 t. baking soda

1/2 t. salt

1/2 c. unsweetened, shredded coconut

Instructions:

1. Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper. 

2. Spread the coconut out evenly over one baking sheet and toast for 6-8 minutes, or until slightly brown. Immediately transfer to a small bowl and cool.

3. In the bowl of an electric mixer, fitted with a paddle attachment, beat all of the ingredients, except the coconut, together until smooth (the batter will feel sticky and look greasy from all of the oil in the almond butter...no biggie).

4. Fold in the coconut.

5. Using your hands, form the batter into small, tablespoon-sized, balls. Place each ball on the prepared baking sheets and flatten with the palm of your hand into a small disc.

6. The cookies will spread out a bit during baking, so make sure that you separate them at least 3 inches apart. I found that baking 6 cookies per sheet worked great!

7. Bake the cookies for 13-15 minutes, or until slightly golden brown.

8. Cool for 3 minutes on the baking sheet and transfer to a wire rack (or just serve immediately with a big glass of milk).

Makes about 13-14 cookies.

MANGIA!!!