There’s nothing like waking up in a foreign country and knowing that there’s a little something hidden away in your hotel room that will make the world of difference to your stay.
I’m not talking about extra sunblock, a fancy sundress, or the tens of tiny bottles of rum from the mini bar.
I’m talkin’ food. Because; let’s face it, when am I not talking about food?
For the trip, I brought along a weeks’ worth of paleo kits, probiotics, and enough coconut butter to make it look like I was going to set up shop right outside the hotel. But all in all, the best thing I decided to pack was 10 coconut morsels of goodness.
I knew that my fiber + fat intake was going to decrease while we were away; that and I’ve have very limited access to sweet snacks. After all, asking for a bowl of berries with coconut cream (my usual high fiber, high fat snack) in the Caribbean is like asking for a gluten-free + vegan meal in Portugal – it just aint’ going to happen. So I had to come up with creative ways to make sure I would be getting enough fiber and fats while I was away.
Sure, I’ve been guilty of dipping my bacon in coconut oil, pouring olive oil on my plate of veggies, drenching fresh pineapple slices in ground flax, and eating a plateful of endive + avocado, but that’s not nearly as fun as warming up to a sweet + chewy coconut cookie on the beach.
5 Ingredient Chewy Vanilla Coconut Cookies
Gluten free, Dairy free, Refined sugar-free, Yeast free, Corn free, Grain free
Coconut packed cookies, perfect for traveling, lunches, or topped with ice-cream.
Yield: 8 cookies
- 2 cup finely shredded unsweetened medium shredded coconut
- 1/2 cup almond flour *see note
- 1/2 cup unpasteurized honey
- 2 eggs
- 2 teaspoon pure vanilla extract
- Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
- Combine all ingredients in a large bowl and mix until combined.
- Grab about 1/4 cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
- Place on prepared baking sheet and bake for 15-20minute, or until golden. Mine were perfect at 17 minutes.
note: If you are sensitive to almonds, you could replace the almond flour with other ground nuts or seeds. Loosely ground flax seed may also be used – I would reduce by 30%. Alternatively, you could try oat flour, or just add additional shredded coconut. I have not tried any of these variations, so I can’t be 100% sure of the outcome.
Not only does this snack give me the fats and fiber I need to keep on movin’… if you know what I mean, they also taste delicious!
I even had a lady at the pool ask me where she could get one. Because I’m already down to my last four, I gave her my business card and told her I’d be posting the recipe in the coming days ;)
Do you take food with you on vacation? If so, what’s your favorite thing to bring?