Photo: Molly Mears
Coconut Cookies
12 ingredients
20 min + 18 min
24
openrecipes
Melt in your mouth good. These cookies are tender and cake-like. They have a crusty crunch on the outside and the coconut flour, oil and milk keep them moist on the inside.
Estimated Nutrition (whole recipe, rough)
1172
Calories
26g
Protein
46g
Fat
163g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¾ cup Barley Flour
- ½ cups Coconut Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ¾ teaspoons Kosher Salt
- 2 Eggs
- ¼ cups Coconut Sugar
- ½ cups Organic Brown Sugar
- 6 ounces, weight Butter (Or Substitute Coconut Oil, Melted, But Not Hot)
- 1-¼ cup Coconut Milk
- 2 teaspoons Pure Vanilla Extract Paste (or Regular Vanilla)
- 3 cups Un-sweetened Shredded Coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes