Crescent Coconut Cookies

A few years ago, I stumbled upon this recipe in an old grandma's cookbook. This old-fashioned recipe calls for regular milk and an egg. I ditched these animal products, and to my surprise, they turn out great. They are perfectly fluffy and they literally melt in your mouth, trust me. In fact, there really isn’t much difference between my cookies and the recipe I found. The only thing I need to replace is the milk. Ta-da! Even my non-vegan friends proclaimed, "These coconut cookies are really, really delicious!"

In my opinion, cookies should be created with only the essential ingredients… the best coconut oil, nuts, good cake flour, and good non-dairy milk.

The most important thing when making these cookies is to line the bottom of a baking pan with parchment paper and bake them on middle oven rack; make sure do not overbake your cookies. Do not forget to set your oven timer for 5 minutes earlier. With this little trick, your cookies will turn out perfectly baked but chewy and soft. For a crispier texture, you can flatten them out a bit more.

The coco-nutty flavor of these cookies is crucial to their deliciousness, so make sure to find the best coconut flakes you can find. If you end up with any leftover cookies (it may be difficult but it's possible), keep in mind that they freeze well for up to 3 months.

CRESCENT COCONUT COOKIES

(Ready in about 1 hour 20 minutes | Servings 8)

Ingredients

1/2 cup coconut oil

1/2 cup sugar 1/4 cup coconut sugar

1 teaspoon vanilla essence

1 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

A pinch of grated nutmeg

A pinch of sea salt

1 cup coconut, shredded

2 tablespoons coconut milk

Directions

Beat coconut oil and sugar with an electric mixer until well combined.

Stir in the vanilla, flour, baking powder, cinnamon, nutmeg, and salt.

Then, fold in shredded coconut and mix until everything is well incorporated.

Pour in coconut milk and mix into a thick cookie dough. Place the dough in the fridge for 1 hour.

Cut the cooled dough into two halves. Roll out one half at a time on a floured surface into a sausage (about 0.5-inch in diameter). Cut the pieces and shape them into crescents.

Arrange the cookies on a parchment-lined baking sheet. Bake in the preheated oven at 350 degrees F for 10 to 12 minutes.

Let your cookies cool completely before storing. Your cookies will firm up as they cool.

Enjoy!