Chewy, crisp cookies that require minimal ingredients with maximum flavor.
Coconut. The drupe of controversy. (Yes, it's apparently a drupe). Especially in my family, "coconut" usually either produces "ooh!" or "ughhhh". I guess it's just a preference of flavor. A few years ago, I wouldn't have even thought about eating coconut, let alone cooking with it! And here I am, making a recipe for coconut cookies. I guess you get used to it eventually!
These crisp, melt-in-your-mouth cookies require only 6 simple ingredients: dry coconut, coconut milk, a bit of oil, maple syrup(you can use honey), and almond meal, with an optional sugar sprinkling on top.
And it couldn't be simpler! Just mix all the ingredients together, shape them into little balls, place on a baking sheet, and bake for 10-20 minutes! The result will yield a cookie that is crisp on the outside with a softer, chewy interior. I love having these with a glass of milk for an oh-so-satisfying afternoon snack.
But remember, these DO have some form of sugar in them, so don't eat the tray! (Your family won't be very happy with you either.)
A couple tips:
If possible, use coarsely shredded coconut. The finer the coconut is, the harder it is for the cookie to hold together and it takes longer to bake. That being said, the picture above is a batch I made with finely shredded coconut, so it will turn out fine either way!
Don't be afraid to let them brown a little. Especially if you're using fine coconut. It takes a little longer to bake and solidify all the ingredients together, so don't panic if the cookies start to turn brown around the edges, like the picture below.
Chewy Coconut Cookies
Course: Snack/Dessert
Author: Prachi Marfatia
Servings: 12 small cookies, about 6 servings
Ingredients:
1 cup unsweetened shredded coconut(preferably the coarse variety)
1/4 cup(4 tbsp) maple syrup, agave, or honey
2-3 tsp jaggery powder or brown sugar
3 tbsp almond meal(or any other nuts ground up in a food processor)
3 tbsp ghee, melted coconut oil, or other neutral oil
Coarse sugar/jaggery, for sprinkling(optional)
1/4 cup coconut milk(regular milk or other plant based works fine)*
Directions:
Preheat oven to 325°F(165°C). In a sizeable bowl, add in the coconut, maple syrup, and coconut milk. Mix all of these together and then add the oil and almond meal. Fold together just until combined, then shape the mixture into little balls. Flatten slightly on a parchment-lined(or lightly greased) tray. Bake for 20-30 minutes, until the coconut is browned nicely on top and firm to the touch. Let them cool at room temperature for 5-10 minutes for extra crispiness, then serve warm. Optionally, drizzle with melted chocolate or nut butter, and enjoy!
* If using another plant milk, I would recommend soy, flax, or oat milk because they are the creamiest and give the best results.
