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| Whole Wheat Coconut Cookies |
| photo by recipe author |
Servings: 24
Preparation Time: 30 minutes
- 1 cup butter, softened
- 3/4 cup raw turbinado sugar, finely ground
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1 and 2/3 cups whole wheat flour*
- 1 cup shredded coconut
- 1 tablespoon milk, or more as needed
Preheat oven to 350 F°
Line baking sheet with parchment paper.
In a mixing bowl combine butter and sugar and beat until light and creamy. Add vanilla extract, sea salt, baking powder, wheat flour and shredded coconut, mix until well combined. Add milk until you have a smooth dough ball formed.
Place the dough covered in the refrigerator for 30 minutes. Then divide the dough to make 24 small balls. Press the balls using your palm to get a cookie shape.
Place cookies on the baking tray one inch apart. The cookies will not spread much during baking.
Bake for 15 minutes in the pre-heated oven. Remove from the oven and allow to cool for a few minutes then transfer cookies to a wire rack and let them cool completely before serving.
*Grind your own fresh flour using Heirloom Turkey Hard Red Winter Wheat Whole Berries and our KoMo Classic Grain Mill.
Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!
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