Summer isn't quite in full swing (OK, it's still a month off!), but the call of the tropics is already strong. While we're waiting for temperatures to rise enough for us to fool ourselves into thinking that our office is really in St. Kitts (yes, we have vivid imaginations here), we'll let these delicious coconut-packed cookies from VN columnist Hannah Kaminsky whisk us—or at least our taste buds—away.
Makes 10 cookies
What You Need:
1-1/2 cups unsweetened coconut flakes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup light agave syrup
1/4 cup non-hydrogenated margarine, melted
What You Do:
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.
2. In a medium bowl, combine sugar, agave syrup, and margarine. Stir well, then add wet mixture into the dry mixture. Mix until just combined, being careful not to over-beat. Use a 3-ounce ice cream scoop to portion out cookies, and place at least 1-1/2 inches apart on prepared baking sheet, fitting about nine cookies on one sheet.
3. Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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