Coconut cookies are my weakness!
I am a total nut for coconut cookies, and for all things coconut.
Natural corn flake crumbs are easy to find in health food stores:
They give the coconut cookies their delightful gritty texture and funky flavor. The lemon zest is a must here, and will complement the coconut cookies beautifully.
This coconut cookies recipe is in my latest cookbook, The Whole Foods Kosher Kitchen. Since the publication of my book, coconut oil has become increasingly easy to find and very well priced, and intensifies the coconut flavor, so I am recommending it wholeheartedly and without guilt.
No problem making these coconut cookies gluten-free:
They will be every bit as good as cookies made with regular flour.
- 1 cup sugar
- 1 cup coconut oil or natural margarine spread
- 2 eggs
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 tablespoons lemon zest
- 1½ cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: use any GF flour)
- 1 ½ cups natural corn flake crumbs
- 2 cups unsweetened grated coconut
- ½ cup chopped pecans, optional
Preheat the oven to 325°F. In a food processor, cream the sugar and margarine until fluffy and lemon-colored. Add the eggs and cream again until fluffy. Add the baking powder, baking soda and lemon zest, and pulse 2-3 times until just combined. Add the flour gradually and pulse each time only until just combined. Transfer to a bowl and add all remaining ingredients, combining thoroughly by hand.
Form walnut-size balls and flatten them with your hand onto a cookie sheet lined with parchment paper. Bake 25 minutes. If they haven’t crisped once they cooled, return them to the oven for just 2 to 3 minutes longer. Store at room temperature in an airtight cookie tin.
Makes about 3 dozen cookies