So I’ve become completely smitten with coconut and making my own coconut milk, but there’s just so much leftover coconut meat. Being a) a hoarder and b) afraid of waste (hello Ms keep-it-in-the-fridge-until-it-turns-blue-rather-than-throw-it-away), I’ve been toasting it and tupperware storing it.
The toasted coconut stocks in my flat are out of control lately though, so I’ve been trying to think of things in which I can use the stuff. Cookies just seemed the perfect solution. Light and delicious, these quick vegan coconut cookies at least went down well with my partner!
Vegan Toasted Coconut Cookies
- Line a baking sheet with wax paper and preheat your oven to 175 degrees celcius (350 F).
- Cream the margarine and sugar together with an electric mixer for two minutes. Add the vanilla and non dairy milk and mix until vaguely incorporated.
- Add the dry ingredients and mix until combined (if stuff was seeming all lumpy in the previous step, here’s where it’ll come together). Drop heaped tablespoons on your cookie sheet and press to flatten lightly with your fingers or with the back of a wet spoon.
- Bake for 12-15 minutes, or until the cookies just begin to lightly brown around the edges. Cool on the pan.