If you're like me, you love coconut in pretty much anything. From coconut milk in Indian dishes to southern coconut cake, I am coo coo for coconut! A craving hit me quite suddenly tonight, so I was motivated to make coconut cookies. Gluten free baking can be a challenge, and I am still learning the different personalities of the various flours out there, but I think these treats are pretty tasty.
Soft Coconut Cookies (makes: about 27 cookies)
1 cup unsweetened shredded coconut
1/2 cup coconut flour
1/2 t baking soda
1/4 t baking powder (optional, but it does make the cookies fabulously tender)
1/2 cup butter (room temp)
1/3-1/2 cup xylitol (or regular sugar), see notes below
pinch of salt
3 eggs
1 t vanilla
Directions:
Preheat oven to 375 and line a cookie sheet with parchment.
1. In a large bowl, cream butter and sugar. Add eggs and mix well. Add vanilla.
2. Combine flour, coconut, baking soda, powder and salt in medium bowl.
3. Add dry ingredients to the wet mixture and stir (by hand) until well combined.
4. Using a teaspoon or small scooper, place the dough balls onto the cookie sheet in a 3x4 grid.
5. flatten balls slightly with the heel of your hand or a spoon.
6. Bake for 10 minutes or until golden brown. Enjoy!
NOTES: If you use sweetened coconut, I would suggest using 1/3 cup of sugar to limit the sugar exposure. If you use unsweetened or want sweeter cookies, use the 1/2 cup. This is one case where I wouldn't use a liquid sweetener. If you do, please leave a comment and let me know how it goes.
If you want somewhat chewier cookies, leave out the baking powder.
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