These cookies were regulars in my family’s celebrations whether it be Thanksgiving or Christmas. For some reason, I have the hardest time remembering exactly what they looked like or how they tasted. I think they were supposed to be more round with a small thumb print and the preserves put in there. I just went ahead and made them like a traditional cookie and put the preserves in the middle.

The recipe is adapted from my mom and my aunt. I modified it a bit (of course, I do that with everything). And I am sure they could just as easily be made gluten-free and casein-free (ahem) using ghee or coconut oil instead of butter and using buckwheat flour instead of spelt. In fact, all of those would be better options, I just used what I had and was acceptable to me.

For some strange reason I enjoy trying different flours and different brands of the same flour. This time I used spelt flour from Vita-Spelt. I had only used it once before and I am not sure what I think of it. Hey, I’m honest. I really don’t know. I was not particularly impressed. But it was fine and I was not disappointed either. Also, usually I would use a whole grain spelt flour but for these I used white spelt flour. It was Christmas.

Because they are dipped in egg whites and then coated in coconut it’s very similar to a macaroon (depending on how you like your macaroons). It also gave me an excuse to buy my favorite store bought preserves: Fior Di Frutta.

Welp, here are the details:

1 cup spelt flour
1/2 teaspoon sea salt
1/2 cup butter
1/2 cup unrefined cane sugar (I used rapadura)
1 egg separated
4 teaspoons vanilla
1/2 organic unsweetened coconut
1/2 cup apricot preserves

Cream butter and add sugar gradually. Cream until fluffy. Add egg yolk and vanilla. Mix. Gradually add dry ingredients (flour and salt). Mold into small balls, about 1 tablespoon for each. Dip each ball into slightly beaten egg whites and roll in coconut. Place on greased baking sheets (or parchment paper). Bake in preheated oven at 300 for 24 minutes. While cookies are warm add apricot preserves to the cookie centers. Yields 12-20 cookies depending on yep, that’s right.

Remember, even when eating sweets it is important to use real food and high quality ingredients. No artificial sweeteners, colors, or preservatives. I typically only use raw honey, organic maple syrup, or rapadura (organic, unrefined, whole cane sugar). I have used stevia a little and think it can be very useful as well. Also, I have read many good things about xylitol and err with it over sorbitol or maltitol in any purchased products.

Regardless of which sweetener you use, remember, everything in moderation. Although, when it comes to sweets the amount should really be less than moderate.

Check out the photos: