Coconut-sugar coconut cookies
Units
Temperature
Servings
Ingredients
- 20 g unsweetened shredded coconut rounded
- 120 g white whole-wheat flour rounded
- 1.5 g baking soda rounded
- 0.75 g fine salt rounded
- 21 g coconut oil, melted and cooled slightly rounded
- 45 ml unsweetened almond milk, at room temperature rounded
- 10 ml vanilla extract rounded
- 5 ml coconut extract rounded
- 96 g coconut sugar rounded
Method
Method
- Heat the oven to 150°C. Spread the coconut on a lined tray and toast for 5 to 7 minutes until golden. Cool completely.
- Whisk the flour, baking soda and salt. Separately whisk the coconut oil, almond milk, vanilla and coconut extract, then stir in the coconut sugar.
- Stir the dry mixture into the wet just until combined. Fold in the toasted coconut and chill for 30 minutes.
- Heat the oven to 175°C and line a cool tray. Drop 12 rounded scoops onto it and flatten each to about 1 cm thick.
- Bake for 8 to 10 minutes, until the edges are set but the centres remain slightly soft. Cool on the warm tray for 10 minutes before moving.
Notes
- Coconut sugar contributes the required moisture as well as sweetness. Reducing it without retesting can make these dry and prevent spreading.
- Coconut sugar has a caramel-like flavour but does not make the cookie sugar-free.
- The original source permits other flours and milk, but this recovered version keeps one coherent tested path.
- Contains almonds and wheat. Store airtight for at least 3 days or refrigerate for at least 5 days.