If you have made my delicious, fresh coconut almond milk, you will undoubtedly have extra coconut pulp leftover from using fresh coconut. Well, I’ve got the perfect recipe for you!
I literally dreamed up this recipe. I was thinking the day before how I can use the fresh coconut pulp for cool recipe. Previously I’d made an avocado key lime pie, but this time I wanted to use the coconut more in a way that it would stand out on its own. Well, the next morning I woke up and bam, I had dreamed of a recipe!
These coconuts are chewy and similar to macaroons, but still different. The addition of the fresh coconut pulp also keeps the cookies moist and soft. They are delicious with coffee, as a snack, as a dessert or on its own!
So without further ado…let us begin!
You will need:
- 1 cup fresh coconut pulp (equivalent to 1 medium to large coconut)
- 1 cup almond flour
- 6 tablespoons coconut flour
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- pinch of salt
Preheat your oven to 400 degrees
In a large bowl, mix together the almond and coconut flour, along with the baking powder and pinch of salt.
Next, cream together the butter and sugar in a smaller bowl, then add the egg and vanilla. Beat until fully mixed, then add in the coconut pulp. Add the wet ingredients to the dry, and mix together. The dough should be very thick.
Spoon out the cookie dough and place onto some parchment paper or a tray. After spooning out the dough, put the raw cookies in the freezer to freeze a bit. This helps the cookies not to melt too much when cooking.
After 15 minutes, take the trays out of the freezer and place the cookies in the oven. Bake at 400 degrees for 10 to 15 minutes. The cookies are ready when they puff out and start getting golden brown around the edges.
Take the cookies out of the oven and allow them to cool for a bit before serving, then enjoy!
These cookies will store great in the fridge for up to a week! They also make great snacks and desserts 🙂