Thursday, September 29, 2011

Healthy Coconut Macaroons

I don't make as many of these because not all of us like coconut around here, so my recipe is smaller than usual.   You may need to adjust your recipe accordingly. 


  • 2 sticks of unsalted butter, softened
  • 1-½ cups raw sugar
  • 5 Tablespoons coconut milk (not light)
  • 2-½ cups whole wheat flour
  • 1-½ teaspoons baking soda
  • ½ teaspoon  sea salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs, lightly stirred
  • 2 cups flaked UN-sweetened coconut
  • Coconut to roll the cookies in


Preheat the oven to 350 degrees. Allow the butter to soften. If you are in a hurry, cut the butter into small pieces. The increase in exposed surface area will allow it to soften more quickly.  

Mix ingredients together to make dough.  Place dough in the fridge to cool for about a half our before forming your cookies.

Remove dough from fridge.  Form cookies into small, round balls.  Roll in extra coconut.  Bake in over for 5 to 8 minuets. 


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