Coconut Cookies
One of the joys of baking coconut cookies is the wide range of textures and flavors that can be achieved. Desiccated coconut offers a subtle texture and flavor, while coconut oil provides a rich moisture that can make cookies tender and luscious. Coconut milk can be used to create a soft dough that bakes into cookies with a delicate crumb, and toasted coconut flakes can add a crunchy, nutty topping that enhances the cookie’s overall appeal.
Equipment
- 1 oven
Ingredients
- 1/2 tsp. Vanilla
- 1/4 tsp. Xanthan gum
- 1/4 c. Almond meal
- 6 Tbsp. Coconut
- 2 tsp. Blackstrap molasses
- 1/4 c. Butter
- 1/3 c. Erythritol
Instructions
- For this recipe, you will need to get the oven all ready by turning it on and letting it get to all warmed up (350 degrees F). Bring out a sheet to bake with and place a single piece of parchment paper on top.
- Take out a small pan for the oven and place the erythritol, butter, and molasses inside. Cook these up until the erythritol is all gone and this mixture is starting to bubble.
- At that time, take it from the heat, add in the xanthan gum, mix around, and then add in the vanilla, coconut, and almond milk.
- Now you will need to stir pretty hard for a bit to turn this into a batter. Once that is one, drop some of the batter onto the baking sheet and then flatten it down.
- Make sure that one of the racks of the oven is near the top and put the cookies in to bake. Let them go in the oven until they are starting to brown a bit and then serve.