Chewy coconut cookies

chewy coconut recipe

Coconut-lovers will definitely love this soft, chewy and sweet-scented coconut cookies. A delectable, lovely and irresistible cookies thanks to coconut milk and shredded coconut. Enjoy these Chewy Coconut Cookies because they celebrate the flavor of coconut front and center. Yummy!

Ingredients

  • 5 tablespoons of full-fat, canned unsweetened coconut milk (make sure to stir before measuring)
  • 3/4 teaspoon of pure vanilla extract
  • 1 teaspoon of powdered stevia
  • 1/8 teaspoon of sea salt
  • 1 cup (115 g) almond flour
  • 1/2 cup (50 g) unsweetened coconut cut into shreds

INSTRUCTIONS

  1. Preheat the oven to 350F: place a large baking sheet with parchment paper or a silpat liner.
  2. In a medium-sized bowl, whisk together the coconut milk, vanilla, stevia, and salt until it become smooth.
  3. Stir in the dried coconut and almond meal then cover the dough and chill inside the freezer for approximately 5 minutes.
  4. Scoop the dough out and roll into 1 tablespoon-sized balls. Place the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to flatten slightly each of the balls.
  5. Bake until the cookies are in a very light golden color on the bottom but are still light brown on top, for about 14 to 16 minutes. Rotate the tray once.
  6. Before removing and serving, cool completely on the tray. Store layered between parchment paper in an airtight container at room temperature for up to 2 days, or up to 5 days in the fridge.

For breakfast

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