Food & Drink Magazine

Cuckoo for Coconut!

By Yonni @vegandthecity
When I finished my workout last week, I needed something with both protein and carbs to satiate me.  I happen to love coconut (either fresh slices, in sorbet, or blended into a smoothie) so I took a few rice cake thins (20 calories each) and spread them with a bit of organic peanut butter, a sprinkle of ground flax seed and some shredded coconut.  It totally hit the spot!  On Sunday, I bought some fresh coconut to my mom's for Mother's Day lunch.  On Monday, I stopped into French cafe and creperie Meli Melo in Greenwich, CT and got a scoop of their homemade coconut sorbet to enjoy on that gorgeous 70 degree sunshine-y day.  Today, this recipe popped up in my email from VegNews from their columnist Hannah Kaminsky.  I see a trend forming, and it's a good one, so I thought I'd share it with all of you.
Makes 10 cookies
What You Need:
1-1/2 cups unsweetened coconut flakes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup light agave syrup
1/4 cup non-hydrogenated margarine, melted
What You Do:
1. Preheat oven to 350 degrees and 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 syrup, and margarine. Stir well, then add wet mixture into the dry mixture. Mix until just combined, being careful not to over-beat. Use a 3-ounce ice cream scoop to portion out cookies, and place at least 1-1/2 inches apart on prepared baking sheet, fitting about nine cookies on one sheet.
3. Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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