Coconut Cookies two ways

I love these cookies two ways.  Today.

Tomorrow, I might love them another way.

That is the great thing about this recipe.  If you love coconut, I bet you already have an idea in your head about how to make this recipe your own. I used vegan chocolate chips in half the batter and tart dried cherries in the other.

Simple.  Choose what you like or maybe just what you have, and just toss it in at the end.  Some good flavors with coconut are, dried pineapple, fresh diced apple, macadamia nuts or sunflower seeds.

These cookies taste very much like macaroons, are easy to make and bake up in a flash!

Coconut Cookies two ways 

Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silpat mat.

Makes 18 cookies

Toast in 350 degree oven for 5-7 minutes:

2 cups of shredded organic unsweetened coconut

Make sure to watch your coconut...it can burn quickly. Give it a stir at about 3 minutes and just let it turn a toasty brown.

In a medium bowl whisk together:

1 cup organic spelt flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

In another bowl or liquid measuring cup combine with a whisk:

1/3 cup cold pressed olive oil

3/4 cup packed organic brown sugar

1/3 cup rice or almond milk

1 tablespoon flaxseed meal

2 teaspoons vanilla

Combine the wet ingredients into the flour mixture.  Fold in the toasted coconut and ingredient of choice.

I separated the dough into two bowls and then folded in to each one individually:

1/4 cup tart dried cherries

1/4 cup mini vegan chocolate chips

Using a cookie scooper or a tablespoon, drop dough 2 inches apart on the prepared cookie sheet.  Using wet fingers, press dough down to flatten them into circular disks.

Bake 10-12 minutes or until edges are golden brown.

Remove pan from oven and allow cookies to cool on pan 5-10 minutes.  Then transfer cookies to wire rack to cool completely.  Enjoy!