It’s a Christmas Miracle…in your mouth! These are toasted coconut crispy on the outside, and delectably chewy on the inside. In all honesty, they are some of the best cookies I’ve ever made, and when I started out all I wanted to do was get rid of some of the ridiculous amounts of shredded coconut I had lying around.
Makes about 32 cookies
1 1/4 cups Bob’s GF all-purpose flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance
1/2 cup coconut sugar
1/2 cup beet sugar
Egg replacer equivalent to 1 egg
1 tsp vanilla extract
1 1/3 cups shredded coconut, plus a little less than ¼ cup extra in reserve
Preheat your oven to 350 degrees F. Combine the flours, baking soda, and salt in a smallish mixing bowl.
In a different, medium sized mixing bowl, cream the Earth Balance, coconut sugar, and beet sugar until smooth. Beat in the egg replacer and vanilla until everything is creamy and fully mixed. Gradually blend in the flour mixture, and then add in all but that little bit of extra coconut. You may want to use your hands for this if you don’t have a mixer.
Roll the dough into balls that are about 2/3 the size of a golf ball (this is a 3 bite cookie for ladies, to give you an idea) and squish them down a bit onto an ungreased cookie sheet, leaving about two inches between each cookie. Top with some of that reserved coconut, lightly pressing it into the dough.
Bake for 11 minutes in the preheated oven, or until lightly toasted. Cool a bit. Eat while still slightly warm and chewy for the optimal experience. Just don’t get excited and eat too many at once like I did because then your belly will hurt.