Coconut Cookies

by Guest in Featured Articles, Recipes

This cookie recipe comes from Janel Ovrut Funk, of Eat Well with Janel, as part of our month long celebration.  Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

Coconut Cookies

Inspired by Hannah Kaminsky’s Coconut Drop Cookies in VegNews

Makes 10 cookies

What You Need:

  • 1 cup Unsweetened Coconut Flakes
  • 3/4 cup All Purpose Flour
  • ¼ cup Bob’s Red Mill Coconut Flour
  • ½ – 3/4 tsp Salt
  • 1/4 cup Brown Sugar
  • 1/3 cup Agave Syrup
  • 1/4 cup Coconut Oil

    For the icing:

  • ½ cup Confectioners Sugar
  • 1-2 Tbsp Soymilk or other Non-Dairy Milk


1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.

2. In a medium bowl, combine sugar, agave, and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry – use your hands to press the mixture so it begins to stick together.

3. Using clean hands, form 10 “patties” of the dough about 2 inches apart on prepared baking sheet.

4. Bake for 6-10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.

5. Meanwhile, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.

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