Coconut is one of the most versatile, amazing ingredients ever. (Seriously.)
I mean there’s
to name just a few, and that’s not even counting regular raw coconut…you know, when you crack open a whole coconut, drain the water, and just eat the flesh, old-school-style.
I realize that the flavor of coconut has a polarizing effect on many people. However, as any coconut-lover would, I thoroughly enjoy these Coconut Cookies because they celebrate the flavor of coconut front and center.
Thanks to coconut milk and shredded coconut, these sweet-scented cookies are soft and chewy. They’re lovely to make on a frigid winter day when you feel like baking, but you’re ready for a baked good that feels a bit lighter and a bit more welcoming toward spring. (I don’t know about you, but to me for some reason coconut always says Easter, and of course Easter always means spring.)
Here’s an indulgent thought…if you want to completely gild the lily, drizzle a little melted dark chocolate on top of these cookies! Coconut lovers unite. :)Print