Crunchy Coconut Cookie Recipe
Crunchy Coconut Cookies are probably one of the easiest cookies that you can make. Mine are made with vegan butter, desiccated coconut, sugar and flour, with a little bit of cardamom thrown in for the subtle touch of Indian cuisine.
Servings: 20 Cookies
Calories: 84kcal
Ingredients
- ¾ cup organic powdered sugar
- 4 oz vegan butter earth balance
- 1 cup All-purpose flour
- 1 cup desiccated coconut
- ¼ teaspoon green cardamom
- ¾ teaspoon baking powder
- Pinch of sea salt
- 2 tablespoon non- dairy milk optional
Instructions
- Preheat oven to 350 F
- Line parchment paper on baking sheet or lightly grease the pan.
- In a medium bowl, sift the flour and mix the dry ingredients: Flour, baking powder, green cardamom powder and salt.
- In another bowl beat the vegan butter with sugar into a smooth consistency with an electric mixer or just a spatula.
- Add the dry ingredients to the the vegan butter mix. Add in small quantities and mix gently with a spatula. Do not over mix.
- Take a little scoop of the dough and make a round shape and flatten them like I show in my video.
- Place them on a baking tray and bake at 350F, for 15 minutes or until you see golden brown edges.
Notes
Use non- dairy milk only if your cookie batter gets dry.
Nutrition
Calories: 84kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg