Blogging Marathon# 62: Week 3/ Day 3
Theme: Cook with Coconut
Dish: Coconut Cookies
Recipe is from ‘Good to the Grains‘ cookbook. The recipe uses barley flour along with coconut flour with no all purpose flour, but you would never know from the light crumb. They are crunchy on the outside and soft and cakey inside.
Coconut flour is in the league of its own. It is quite a difficult ingredient to master. I’ve had couple of mishaps and since then I have been very skeptical in trying any new recipes. I already posted a coconut chocolate muffins that were quite a hit in my house.
I was skeptical how these cookies will be received and I was pleasantly surprised that even my picky 8 year old loved them. These cookies taste best when served warm from the oven or later that same day. They can keep for up to 3days in an airtight container, but the texture changes a little bit as the cookies sit, they become a little soft — so keep this in mind. We enjoyed them both warm and at room temperature.