Honey Loves are a little cookie made in a muffin tin. They are sweet, tender, and gluten-free. These were a huge hit with my family! I used the greased muffin pan option, but next time I'll use mini-muffin papers, as these were hard to remove from the pan. I think cashews would work well as a substitution for the walnuts if you prefer that flavor. The delicate flavor of these cookies make them a delicious accompaniment for a cup of hot tea.
Grease well mini muffin tins. These recipe makes 24 mini muffins, but can be doubled, tripled, etc.
1/2 cup butter*
2/3 cup mild honey
1/2 cup coconut
1 1/2 cups finely ground walnuts
1/2 cup coarsely ground walnuts
1/4 cup cornstarch
1/2 tsp. almond extract
Preheat oven to 350. Thoroughly grease mini muffin tins or use mini cupcake papers. Set aside. Melt butter in a heavy pot. When melted, but not browned, add honey and cook just to the boiling pt to combine. Shut off heat. Add remaining ingredients, saving almond extract for last, combining thoroughly. Using a small ice cream scoop, divide batter almond mini muffin tins.
Bake at 350 for fifteen minutes. This is a critical part. The cookies should be medium golden brown. Watch carefully or they will burn. Remove from oven and let them cool and rest on cookie sheet for ten minutes. Then, place on rack to cool completely. Store in airtight containers.
*May substitute vegan margarine or oil.
Photo: The real honey loves! Grown-up and nearly grown-up kids of friends sharing a happy time.