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Coconut Cookies with Coconut Oil

Coconut Cookies with Coconut Oil

If you like coconuts, you'll love this recipe.


bar Coconut Cookies with Coconut Oil
I've used coconut oil instead of butter to make this a little more robust and lighter along with a more tropical flavour.

Picture by Werner Van Peppen

 
Makes about 24 cookies
 
Ingredients:

80g coconut oil
80g granulated or caster sugar
1 tsp vanilla extract (optional)
150g plain flour
50g coconut flour

   
Method:  

Preheat the oven to 180C/350F/gas 4.
Line a baking tray with greaseproof paper.
In a bowl, cream together the Jeeva Coconut Oil and sugar together with a wooden spoon, until well combined. Beat in the vanilla extract, if using.
Add the plain and coconut flours and gently knead for 5 minutes. The dough will be quite crumbly.
Dust your hands with some plain flour. Take pieces the size of golf balls and flatten into circles about 1.5cm thick, or roll out the dough and use a biscuit cutter.
Place on the baking tray at least 2.5cm/1 inch apart and bake for 6-8 minutes or until slightly brown and not too golden. Cool on a wire rack.
Store in an airtight container for up to 3 weeks, that is if they last that long.

 

(c) 2012

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