18 Oct Goin’ Coconuts
I love coconut and this recipe for coconut cookies has the added impact of coconut oil and coconut flour, which makes it not only gluten free but vegetarian and appropriate for a paleo diet. The cookies have a soft, dense texture and are lightly sweetened by the flour and honey. Their unusual nature takes some adjusting to but the subtle flavor is quite nice. And if you want a dessert from scratch and are short on time, they’re very easy and quick to make.
Here’s the recipe:
Coconut Cookies (Yields 2 dozen)
- 1 cup unsifted coconut flour (Bob’s Red Mill brand is excellent)
- ½ cup coconut oil, melted
- ½ cup honey
- 4 eggs, lightly beaten
- ½ teaspoon vanilla or almond extract
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ cup dessicated coconut
- ¼ cup sliced almonds
- ¼ cup raisins or currants (optional)
- Preheat oven to 350° F.
- Melt the coconut oil until clear. Pour into a medium size mixing bowl and add the honey, lighten beaten eggs and vanilla or almond extract. Carefully stir to combine completely.
- Add the coconut flour, salt and baking soda and stir until the mixture is combined. It will be loose and runny at first but the dough will begin to thicken.
- Before the dough has thickened completely, add the dessicated coconut, sliced almonds and raisins or currants, if using. Mix to finalize.
- Scoop dough up into a cookie scoop (or small ice cream scoop) and press into a small rounded cookie shape with your fingers.
- Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the bottom and edges of the cookies are golden brown.
- Remove them from the oven and let cool on the pan, then transfer them to a baking rack to cool completely.
The cookies should be stored in an air-tight container at room temperature or in the refrigerator.
These cookies are a fun treat and are especially nice with coffee or tea. If you’re looking for a dessert that’s a little unusual and full of great ingredients these cookies will have you goin’ coconuts!
Special Note: Feature Image for this blog post courtesy of Ayelet Stern at Pixabay.