These were the real standouts in my Christmas cookie tin this year. More coconut than flour makes for a seriously rich and delicious cookie.
The Ingredients:
3/4 c sugar
1/2 c margarine
1/4 c coconut milk or almond milk
1 t vanilla
3/4 t baking soda
1/4 t salt
1 1/3 c flour
2 1/2 c shredded, unsweetened coconut
3/4 c chocolate chips
The Process:
- Preheat oven to 350°.
- With an electric mixer, cream together sugar, margarine, coconut milk, vanilla, baking soda, and salt.
- Beat in flour until just combined.
- Beat in coconut and chocolate chips.
- Place heaping spoonfuls of dough on oiled cookie sheets, and bake for about 12-15 minutes or until cooked through.
I love the look of these! I make almond cookies often (think Lebkuchen), but didn't even think of doing the same with desiccated coconut. I bet the texture is amazing.
ReplyDeleteI think there are two camps on coconut. I myself am in the coconut lover camp. So may I have a cookie please?!
ReplyDeleteYes, you may!
Delete:) yay!thank you.
ReplyDeleteThese look great... and I love all that coconut!
ReplyDeleteCoconut is one of my favorite things! I wonder how these would come out if you actually also used coconut flour?
ReplyDeleteI've never tried cooking with coconut flour, but I'm told it soaks up more moisture than regular flour, so you'd probably want to use less of it.
DeleteThese turned out great and taste delicious! They didn't flatten out as much as they do in the picture, though, so when you bake them expect more of a mound than a flat cookie.
ReplyDelete