Andreia´s coconut cookies

16th December 2017

These delicious cookies have shreds of crunchy coconut on the outside and a soft, silky, cakey interior. They started from a cookie which Andreia from Soul Food Vegan baked for us when she was preparing lunches for the Jivana Week, I altered them slightly inspired by a coconut cookie recipe in Kim Boyce -`Good to the Grain´.

coconut cookies

Makes 28 – 30 cookies.

I tried these with different whole flours which made a heavier cookie, the all-purpose flour creates a light and silky interior which is preferable.

dry ingredients:

3 cups/220g coarse shredded dried unsweetened coconut – divided

1 cup/120g all-purpose flour

1 cup/135g coconut sugar

⅛ tsp fine rock salt

½ tsp baking powder

wet ingredients:

⅓ cup melted coconut oil

½ cup/125ml almond/rice milk/coconut milk

1 tsp vanilla essence

1 tsp apple cider vinegar

for the finish:

1 cup dried shredded unsweetened coconut


Pre-heat the oven to 180C/350F. Line two baking sheets with baking paper. Set aside.

Grind half the dried coconut in a food processor or blender for 30 seconds until it resembles fine flour. Pour into a medium bowl and add the remaining 1½ cups of shredded coconut, flour, sugar, salt and baking powder. Whisk to combine and set aside.

Over medium heat, melt the coconut oil and measure out a ⅓ cup. Add into a small jug or bowl along with the almond milk, vanilla essence and vinegar. Whisk to combine.

Pour the wet mixture into the dry ingredients and combine well until all incorporated. Refrigerate the dough for 10 minutes before moulding for easier handling and a firmer more mounded dome shape.

Scoop balls of dough about a tablespoon in size (approx 20g) and form into a round ball by rolling in the palms of your hand, as you dip one side into the coconut, flatten slightly. Gently lift out of the coconut and place them on the prepared baking trays, coconut side up, leaving about 2 inches between them.

Bake for 16 – 20 minutes, rotating the tray halfway through until the coconut crust is golden and the bottom of the cookies are evenly brown. Place the second tray into the oven and bake the next round. Allow to cool completely. When freshly baked these cookies have a delicious outside crunch which softens up the longer they sit. Delicious eaten the same day, otherwise, place in an airtight container.

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