Description
Delight in these rich and chewy Coconut Butter Cookies, made with wholesome coconut butter, natural coconut sugar, and shredded coconut. Perfectly crisp around the edges and soft in the center, these cookies are a tropical twist on a classic treat, ideal for a subtly sweet and flavorful snack.
Ingredients
Scale
Cookie Dough
- 1 cup coconut butter
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a mixing bowl, cream together the coconut butter and coconut sugar until the mixture is smooth and fluffy, creating a well-incorporated base for the cookies.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the batter is well combined and homogeneous, which helps bind the dough and adds flavor.
- Mix Dry Ingredients: Stir in the salt and shredded coconut evenly to distribute the saltiness and texture throughout the dough.
- Form Cookies: Scoop out portions of dough onto the prepared baking sheet, then flatten each cookie gently with a fork to ensure even baking and signature cookie shape.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown, indicating they are perfectly cooked with a crispy edge and soft center.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving to let them set and enhance flavor and texture.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- For a nuttier flavor, toast the shredded coconut lightly before adding it to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Substitute the egg with a flax egg for a vegan version, though texture may slightly vary.
- Adjust baking time slightly if you prefer softer or crunchier cookies.
