Pour oil, milk and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.
Stir in eggs and cheese. The mixture will be chunky.
Drop rounded, 1/4 cup sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.
Bake in preheated oven for 10-15 minutes. Rolls should be puffed and lightly browned.
*Part butter can also be used with the coconut oil.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Have you ever made your own coconut milk only to be left with a handful of leftover coconut pulp and nothing to do with it? It’s too valuable to throw away, but what in the world are you supposed to do with it?
It’s actually really simple. Just use it as you normally would use dried coconut. It’s great in smoothies, granola, cookies, as a breading for meats, a treat for your pets (dogs, cats and horses love this stuff) – just be creative. The only problem would be that the coconut is now drier after getting blended, scalded, and squeezed to death during the coconut milk process.
But not to worry, some recipes will just need a little extra moisture. I adapted the Classic Coconut Macaroons recipe to work with the coconut pulp, and it needed very little tweaking. I used more egg whites then usual since the cookies came out too dry the first time. But other than that, it’s pretty much the same. A double batch of the homemade coconut milk should give you a good amount to work with. But for those odd amounts that are “neither this measurement nor that measurement,” just use regular
shredded coconut to make up the loss.
For this recipe, you need to dry the coconut first. Simply spread it out on a baking pan, pop it in a warm oven (100-200 degrees, however low it’ll go) for 3 hours or overnight. You can turn the oven off after an hour or less and just let it sit until dry. It’s not very picky. Here’s a video demo showing you how to do this.
Enjoy everyone!
Sarah
Servings: approximately 1 dozen cookies
Preparation Time: 10 minutes
In a bowl, combine coconut, vanilla, salt and honey until well combined.
Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.
Scoop mixture into a cookie scoop and press unto a greased cookie sheet as you drop it (you can compact the balls or leave it fluffy). Bake for 10 – 15 minutes, or until browned.
Blend eggs, butter or oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, cranberries. Add flour last. Drop dough by tablespoons onto a greased cookie sheet.
Bake at 350 for 14 minutes or until edges start to brown. Cool on wire rack. Makes 24 large cookies.
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, oats and cinnamon. Add the nuts, coconut, and carrots.
In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and gingers. Add this to the flour mixture and stir until just combined. *quick tip* – if you measure the coconut oil in the measuring cup first you don’t have as much maple syrup stick in the cup, most of it slides right out.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand, these cookies have a tendency to fall apart a bit so they need some care. Bake in the top 1/3 of the oven for 10 – 15 minutes or until the cookies are golden on top and bottom.
Pre-heat oven to 350 degrees F. In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, vanilla, salt, honey, coconut oil, and spices.
In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.
Roll Tbsp size balls and flatten with hands. The dough will not spread while baking. Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.
Icing:
Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie.
Grind the cashews into a flour in a blender or a food processor. Add dates, oil, honey, both gingers, lemon zest, lemon juice, and salt, and pulse until everything is mixed into a sticky dough.
Sift/stir together flours, starch, baking soda, gum, and coconut. Start adding the flour to the food processor, pulsing to combine. When it is done, the dough will be quite thick and moist, but not super sticky. You may notice it seems really oily; that’s okay. Put it in the fridge over the night or at least for three hours.
When ready to bake, remove dough from fridge and let cool 30 minutes. Set the oven to 350º F. Line a baking pan with parchment paper. Roll out the dough roughly 1/8-inch thick on a pastry mat. Cut it with cookie cutters and transfer it to the parchment paper.
Bake for 7-10 minutes, depending on the size and thickness of the cookies, rotating pans half way through the baking time if baking more than one pan at time. Keep an eye on the oven and make sure not to over bake them, I baked until the edges just started to turn golden brown (9 minutes). Since they contain cashews and coconut, they will burn easily.
