Coconut Drop Cookies
Soft, chewy, and naturally sweet, these Coconut Drop Cookies are a delightful treat for any occasion. Perfectly golden with a tropical touch!
Equipment
- 2 Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- whisk,
- Spoon or cookie scoop
- wire rack
Ingredients
Dry Ingredients:
- 3 cups 360 g shredded coconut, sweetened or unsweetened
- 2 cups 224 g coconut flour
- 1 cup 125 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup 120 g powdered sugar
- 1 cup 235 ml soy or other nondairy milk
- ½ cup 168 g agave nectar
- ¼ cup 60 ml canola oil
- ¾ cup 170 g nondairy yogurt
- 1 tablespoon 15 ml pure vanilla extract
Instructions
Preheat the oven:
- Set the oven to 350°F (180°C, or gas mark 4).
- Line 2 baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients:
- In a large bowl, combine the shredded coconut, coconut flour, all-purpose flour, baking powder, baking soda, and salt.
Prepare the wet ingredients:
- In a separate bowl, whisk together the powdered sugar, nondairy milk, agave nectar, canola oil, yogurt, and vanilla extract.
Combine the mixtures:
- Slowly add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
Shape the cookies:
- Using a spoon or cookie scoop, drop about 3 tablespoons (45 g) of dough per cookie onto the prepared baking sheets.
Bake:
- Bake for 20–25 minutes, or until the tops begin to turn golden brown.
Cool:
- Let the cookies cool on the baking sheet for 10 minutes.
- Transfer them to a wire rack to cool completely.
Yield:
- 24 cookies
Notes / Tips / Wine Advice:
Serving Tip:
Pair these cookies with a cup of coconut milk hot chocolate or tropical fruit tea for the ultimate island-inspired treat!Wine Advice:
Enjoy with a late-harvest Riesling or a coconut rum cocktail for a fun pairing.Nutritional Information
Calories: 160 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 7 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.1 g
