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. :)
- 5 tablespoons canned unsweetened, full-fat coconut milk (stir before measuring)
- ¾ teaspoon pure vanilla extract
- 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
- ⅛ teaspoon fine salt
- 1 cup (115 g) almond flour (I used Bob's Red Mill Almond Meal/Flour)
- ½ cup (50 g) unsweetened shredded coconut
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Whisk together the coconut milk, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond meal and dried coconut. Cover the dough and chill in the freezer for 5 minutes.
- Scoop the dough out and roll into 1 tablespoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball.
- Bake until the cookies are a very light golden color on the bottom but are still sandy colored on top, about 14 to 16 minutes, rotating the tray once.
- Cool completely on the tray before removing and serving. 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.