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–+ servings

Coconut Cookies

Coconut Cookies are made with barley flour and coconut flour. These coconut cookies are crisp on the outside and cakey inside.
Author: Pavani
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies

Ingredients

  • ¾ + 2 cup tbsps Barley flour
  • ¼ cup Coconut Flour
  • ½ tsp Salt
  • ¼ tsp Baking Soda
  • ¼ tsp Baking Powder
  • 1 tbsp tbsp Egg water Replacer powder whisked in 3 tbsp (or 1 large egg)
  • ¼ cup Sugar
  • ¼ cup Dark Brown Sugar
  • ½ + 2 cup tbsps Coconut Milk (Regular or Light)
  • 1 tsp Vanilla extract
  • 6 tbsps Unsalted Butter , at room temperature
  • 1 cup Coconut Shredded Unsweetened

Instructions

  • Preheat oven to 350°F. Lightly grease a large baking sheet with cooking spray and keep ready.
  • Sift the dry ingredients into a large bowl. Set aside.
  • In another bowl, whisk egg replacer mixture (or egg) and both the sugars. Beat the mixture for 3 minutes or until it resembles milky coffee.
  • In a measuring bowl, combine coconut milk and vanilla.
  • Add the dry ingredients to the sugar mixture and mix until combined.
  • Add the butter and mix until combined. Add the coconut milk mixture and mix.
  • Stir in ½cup of the shredded coconut. Scrape the sides down to mix any ingredient that may have been left behind.
  • Pour the remaining shredded coconut in a shallow bowl. Scoop balls of the dough and dip the rounded side into the coconut, and place them on the baking sheet, coconut side up, leaving about 2" between them.
  • Bake for 16~20 minutes, rotating the pans halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown. Transfer the cookies onto a wire rack. Serve warm or store them in an airtight container for up to 3 days.

Notes

Note: The dough for these cookies can be chilled and baked off later -- the taste will remain the same, but the shapes will be different. They will spread less and will be firmer than the non-chilled dough.
Lets check out what my fellow marathoners have cooked today for BM# 62.
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