I have soooo much shredded coconut left over from making coconut milk, I had to make something because my freezer is stuffed to capacity. I decided to make a coconut cookie recipe!
Prep time: 20 minutes
3 Tbsp brown sugar
1 egg, beaten
1/ 2 tsp vanilla extract
1/ 4 tsp salt
1/4 tsp of xanthan gum
1 Tbsp of rye flour
- Set oven to 350 degrees.
- Whisk sugar, vanilla, xanthan gum and salt with egg.
- Add shredded coconut and rye flour until mixed well.
- Scoop a spoonful of the batter onto a baking sheet and flatten a bit.
- Repeat until you fill baking sheet.
- Bake in the oven for 20 minutes.
Ok, this recipe should have been easy but I somehow managed to mess it up. When I originally tried this recipe, I tried to double it and it didn’t turn out so well. I had left out the xanthan gum and didn’t put enough eggs. The mixture was crumbling before it even made it to the baking sheet. Those are my results below….
I still baked it, and of course it was a crumbled mess when it was finished, but tasted…soooo delicious!
My husband loved the taste but he shook his head and said, “Only if it were an actual cookie, it would be perfect!”
I love when he gives his feedback on my baking, so I made a new batch, used enough eggs, added a 1/4 tsp of xanthan gum and the cookie came out so light and crispy! It may have been a little over baked but I think that made this coconut cookie recipe even better. I also ensured the shapes were neater and more presentable. I used a scoop and pressed firmly with a fork to flatten into medallion sized cookies.
Because the 1st batch would not stick together I wasn’t able to form a firm ball, it was difficult to make neat, rounded cookies compared to the 2nd attempt.
Nevertheless, I am glad I gave it another try. And it turned out pretty well.
Let me know if you enjoyed this coconut recipe. I had fun making it. It is very fast and easy to make. Would you try this recipe? What would you add to it to make it even more scrumptious?