Coconut Cookies Makes 12 cookies
A favorite of Mary’s adapted from The Buddhist Chef’s Vegan Comfort Cooking by JeanPhilippe Cyr.
Ingredients
½ cup coconut oil* (I prefer refined, but if coconut is your favorite, the unrefined kind will give you that much more flavor)
½ cup packed light brown sugar**
¼ granulated sugar**
½ teaspoon vanilla
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups unsweetened shredded coconut
⅔ cup canned coconut milk or other plant-based milk
Instructions
Beat the coconut oil, brown sugar, sugar, and vanilla in a bowl for 3 minutes. You can use a whisk (work those arms), hand mixer, or stand mixer. You do you, so long as you have a smooth, combined result.
Whisk or sift the flour, baking soda, and salt in a separate bowl.
Add the dry ingredients to the coconut oil and sugar mixture. Stir to combine. It will be very dense at this stage. Do your best to fully combine; it doesn’t have to be perfect. You may still see spots of flour.
Add the shredded coconut and milk. Mix well. It will be easier this time. At this stage, it will be very wet. Refrigerate for 30 minutes to set a bit.
While the batter sets, preheat the oven to 350°F. Line a baking sheet with parchment paper or coat the sheet with cooking spray. Again, you do you.
Remove the bowl from the fridge. The batter will still be soft but more manageable. Shape into 1-inch balls and line on the baking sheet. They will spread slightly, so give them some space. You may need two or bake in batches depending on your sheet size.
Bake for 10 – 12 minutes or until lightly golden. Transfer to a wire rack and let cool. They are heartier than they look and can sit on the rack without sinking in.
Enjoy!
*You can use ½ cup softened plant-based butter
**You can also use a total of ¾ cup granulated or coconut sugar