![]() I think coconut extract is a great addition to these cookies and really helps that coconut flavor to pop, but it’s not crucial. Alternatively, you can leave it out and replace it with vanilla extract. ![]() You can buy coconut extract from Amazon too, if that’s easiest for you. This isn’t the most common ingredient but when I saw some at the baking store I had to get it. Let them firm up and cool directly on the tray.Ĭoconut extract – The only ingredient you might not readily have on hand is coconut extract.The edges will be firm and set but they will still be very soft in the middle. Roll the cookie dough into balls (aim for 20 cookies) and place them evenly on a parchment lined baking tray.Add soy milk and mix into a thick cookie dough that can be easily rolled into balls.Add all the dry ingredients in with the wet and mix together with a spoon.Add all purpose flour, baking soda, salt and dessicated coconut to a bowl and mix together.Add vanilla extract and coconut extract and mix in.Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. They’re soft and chewy, fabulously moist and so easy to make you can throw together a batch of these with barely any notice at all.Īn easy 15 minutes to prep these cookies and just 12 minutes to bake them, so you can have a tray of warm and delicious cookies in your kitchen in less than 30 minutes.Īnd if you love all things coconut then try our vegan coconut cake, vegan coconut cream pie and vegan coconut pancakes. These vegan coconut cookies have all the coconut flavor you could dream of! Coconut flavor, coconut texture, coconut bliss. Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Super easy recipe ready in less than 30 minutes!
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