Author Notes
Melt in your mouth good. These cookies are tender & cake-like .. a crusty crunch on the outside .. the coconut flour, oil, & milk keeping them moist on the inside
~ Adapted from iVillage —VeggiesByCandlelight
Ingredients
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1 3/4 cups
barley flour
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1/2 cup
coconut flour
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3/4 teaspoon
kosher salt or fine sea salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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2
eggs
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1/2 cup
organic brown sugar
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1 1/4 cups
coconut milk
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2 teaspoons
pure vanilla extract paste
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6 ounces
butter (** or coconut oil, melted but not hot)
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3 cups
shredded unsweetened coconut
Directions
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Preheat oven to 350°F
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Combine the dry ingredients in a large bowl
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Crack the eggs into the bowl of a standing mixer. Mix on low-speed for 20-30 seconds, until the eggs are broken up. Add the sugars, increase the mixer speed to high, and mix 3 minutes or so .. until the dough is the color of milky coffee
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Add the sifted dry ingredients to the egg/sugar mixture & mix on low-speed until they are combined.
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Add the butter and mix.
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Add the coconut milk & vanilla .. mix until combined.
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Add 1 1/2 cups of shredded coconut, using a large spoon to mix it in by hand. (Make sure to scrape down to the bottom of the bowl)
** At this point I refrigerate the dough for 72 hours .. though you can easily bake them right away.
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Measure the remaining 1 1/2 cups unsweetened coconut into a shallow bowl. Scoop balls of dough (about 3 tablespoons in size) and dip them into the coconut. Place them on the prepared baking sheets, coconut side up, leaving about 2 inches between them
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Bake for 16 to 20 minutes, rotating the pan halfway through, until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown.
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