This cookie is an ode to my childhood favourite coconut macarons dredged in throat-catching desiccated coconut. For close to a decade now, I’ve been impelled towards reproducing artifice by more natural and plant-based means. This recipe is hardly troublesome to make and once made, I assure you, will become a regular of homely accomplishments.
What you will need – (for roughly 20 cookies)
- Rolled Oats – 1 cup
- Almond flour – 1 cup
- Desiccated Coconut – 1 cup (make sure it’s good quality, not too old or too dry)
- Coconut or soft brown sugar – 1/3 cup
- Light olive oil or coconut oil – 1/4 cup
- Maple syrup or honey – 2 tablespoon
- Baking Powder – 1 teaspoon
- Water – 2-5 tablespoons
- Preheat oven to 150°C and line a baking sheet with parchment paper.
- Mix all dry ingredients in a large bowl.
- Add oil and stir to combine.
- Add water 2 tablespoons at first, mix and check the mixture is damp and gooey.
- Squeeze a spoonful in the palms of your hand, the water should ooze out. Add more water if needed.
- Shape into roughly 20 balls, flatten to make cookies and lay on a prepared baking sheet.
- Bake for 25-30 mins or until lightly golden.
- Allow to completely cool and enjoy.
Storage notes –
Store in an airtight container for up to a week.
If you make this recipe, you know the drill: Let me know!