Gluten-Free Coconut Prune Cookies

  • 1 1/2 cups Sunsweet® Amaz!n™ Diced Prunes
  • 1 tsp vanilla extract
  • 2 1/2 cups almond meal
  • 2/3 cups demerara sugar
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, large
  • 3 oz unsalted butter, melted, cooled slightly
  • 1/2 cup bittersweet chocolate, chopped (optional)
  • 1 cup dried unsweetened flaked coconut

In a bowl, soak the Amaz!ns™ in warm tap water for 5 minutes. Drain well. Return the Amaz!ns™ to the bowl and toss in the vanilla. In a bowl, whisk together the almond meal, sugar, baking powder, baking soda and salt. In a stand mixer fitted with the whisk attachment, beat the eggs until frothy. Whisk in the butter. With the mixer on low speed, add the dry ingredients and mix until just combined. Fold in the Amaz!ns™, chocolate (if using) and coconut. Refrigerate the cookie dough at least 1 hour or overnight. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Using a 2 Tbsp ice cream scoop, portion the chilled dough into 24 cookies, each about 35 grams. Line the scoops on the prepared baking sheets and press down on the tops to slightly flatten. Bake for 15 minutes, rotating the baking sheets once, or until the edges begin to brown. Cool on the baking sheets before serving.