Toasted Coconut "Sugar" Cookies
Need a gluten free, dairy free, and lacto ovo vegetarian hor d'oeuvre? Toasted Coconut "Sugar" Cookies could be an awesome recipe to try. One portion of this dish contains around 2g of protein, 10g of fat, and a total of 175 calories. This recipe serves 18 and costs 39 cents per serving. 258 people have made this recipe and would make it again. Head to the store and pick up tapioca starch, sea salt, millet flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Good Life Eats. Overall, this recipe earns a not so outstanding spoonacular score of 21%. Try Toasted Coconut Cookies, Crispy Toasted Coconut Cookies, and Toasted Coconut Shortbread Cookies for similar recipes.
Servings: 18
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cashew butter
1 1/2 cups coconut flakes
1/3 cup softened coconut oil
1/3 cup coconut sugar
2 eggs
1/3 cup honey
1 cup millet flour
1/2 cup quinoa flakes
1/2 teaspoon fine sea salt
1/2 cup tapioca starch
Equipment:
oven
baking sheet
whisk
bowl
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees F. Spread coconut flakes out on a dry baking sheet and toast in the oven for 7 - 8 minutes, tossing around until toasted. Remove and let cool.Whisk together dry ingredients and set aside.In a separate bowl, whisk wet ingredients together. Add wet to the dry ingredients and beat until smooth. Fold in toasted coconut.Scoop tablespoons of dough onto a parchment lined baking sheet. Repeat until no dough remains.Bake on the center rack for 13 - 15 minutes until the edges of the cookies have started to brown. Let cool on the pan for 3 - 5 minutes, then transfer to a wire rack and cool completely.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Spread coconut flakes out on a dry baking sheet and toast in the oven for 7 - 8 minutes, tossing around until toasted.
3. Remove and let cool.
4. Whisk together dry ingredients and set aside.In a separate bowl, whisk wet ingredients together.
5. Add wet to the dry ingredients and beat until smooth. Fold in toasted coconut.Scoop tablespoons of dough onto a parchment lined baking sheet. Repeat until no dough remains.
6. Bake on the center rack for 13 - 15 minutes until the edges of the cookies have started to brown.
7. Let cool on the pan for 3 - 5 minutes, then transfer to a wire rack and cool completely.
Nutrition Information:
covered percent of daily need
