Introduction:
Coconut milk cookies are a delightful twist on the classic cookie recipe, offering a unique tropical flavor and a dairy-free option for those who need or prefer it. The richness of coconut milk creates a soft, chewy texture, while the coconut flavor adds a hint of sweetness that pairs beautifully with the buttery notes of the cookie dough. These cookies are perfect for those with dietary restrictions or anyone looking for a new cookie recipe to impress friends and family. Whether you’re craving something sweet for dessert or a snack, these coconut milk cookies are a treat that everyone can enjoy.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut milk (full-fat for a richer flavor)
1/4 cup coconut oil, melted (or vegetable oil)
1/2 cup brown sugar, packed
1/4 cup white sugar
1 large egg (or egg replacement for vegan version)
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut (optional for added texture)
1/4 teaspoon cinnamon (optional for extra warmth)
Instructions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set this mixture aside.
Combine Wet Ingredients: In a separate large bowl, whisk together the coconut milk, melted coconut oil, brown sugar, white sugar, and vanilla extract until smooth and fully combined. If you are using an egg, beat it in at this stage. For a vegan version, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water).
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or spoon. Be careful not to overmix—just combine until a soft dough forms.
Add Shredded Coconut (Optional): If you’re using shredded coconut, fold it into the dough now for extra texture and coconut flavor.
Shape the Dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading. Flatten each cookie slightly with your fingers or the back of a spoon.
Bake: Bake for 10-12 minutes or until the edges are golden brown and the centers are set. Keep an eye on them toward the end of the baking time to prevent overbaking.
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