Think of these not as your traditional ooey gooey on the inside and crispy on the outside traditional cookie, but its more sophisticated and well travelled cousin. They’re lighter and fluffier, but not quite cakey. Think a cross between a coconut macaroon and a cookie. They definitely have their own identity, and rightly so, but if you need a frame of reference, that’s what they remind me of.

They gain their ‘fluff’ from the eggs primarily, and are naturally dairy free through the use of coconut oil which only enhances the nutty and toasted flavour when baked. Though I must say, the dough before they’re baked is absolutely delicious.

Makes- 22/Time-25 mins

Ingredients

170g Sugar (I use unrefined)
110g Coconut Oil, solid
2 Eggs
1tsp Vanilla Extract
85g Desiccated Coconut
315g Plain Flour
1/4tsp Bicarbonate of Soda
Pinch of Salt

Method

Preheat the oven to 170°C Fan/190°/Gas Mark 5
Melt the coconut oil, and add to a mixing bowl along with the sugar, eggs and vanilla
Whisk until small bubbles form on the surface
Add in half the flour, all of the coconut, bicarbonate of soda and salt, mix until combined (this works best with a wooden spoon or spatula)
Add in the remaining flour, and mix well until just combined and you have a firm yet very pliable dough (if you press it it will hold a shape but slowly set back into place again), and leave it to rest for a few minutes
As the dough rests, line 2 baking trays with baking paper
Using a table spoon, scoop the dough and roll into balls (the balls should be about 46-50g each, you can measure them on your weighing scales if you want them to be more precise)
Place on the baking trays several inches apart and staggered
Bake for 12 mins, or until the edges are ever so slightly golden. The cookies don’t brown much, so they may not seem done, but it’s best not to over bake them
Leave to cool on the tray for 10 mins, then enjoy straight away!