This is a lovely recipe from the Chopra Center that makes a nice snack or treat depending on how much sweetener one uses. I like things on the less sweet side so modify almost any recipe by reducing the called sweetener by anywhere from 1/4-1/3. I also tend to primarily use sucanat or evaporated cane juice for baking as this sweetener is less processed and still contains all the minerals and vitamins of the sugar cane plant. Ayurveda considers Jaggary the best form of this but is hard to find in the United States. Sucanat has similar properties and is easier to find and less expensive.

Coconut from the Ayurvedic perspective is cool and sweet which decreases pitta and vata but increases kapha. It is specific for pitta due to it’s cooling aspect – which makes this delightful cookie wonderful for the hot summer or pitta season.

Coconut Cookies

Course Dessert
Cuisine American
Keyword coconut
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup butter softened (or 1/4 c. butter and 1/4 c. coconut oil)
  • 3/4 cup sucanat or turbinado sugar I used 1/2 c.
  • 2 Tbsp. lemon juice
  • 2 eggs or egg replacer
  • 1 1/2 cup whole wheat pastry flour or get creative and mix flours to your liking
  • 2 tsp. baking powder
  • 1/2 tsp. ground cloves
  • 1 tsp. nutmeg
  • 1 cup plus 1 c. unsweetened coconut flakes

Instructions

  1. Preheat the oven to 350 degrees. Oil a cookie sheet and set aside. 

  2. In a mixer bowl or food processor, cream together the butter and sugar. 

  3. Add the lemon juice and eggs, one at a time.

  4. In a separate bowl, combine the flour, baking powder, cloves nutmeg and 1 c. coconut flakes. 

  5. With the mixer or processor running, slowly add the flour mixture to the butter mixture until a soft dough is formed. Remove the dough and knead slightly. (I found I needed to add more flour to get the right consistency to knead. Know that it is softer and less doughy than bread dough so kneading is a bit different).

  6. Form the dough into small balls, roll in the second cup of coconut flakes and place on the cookie sheet about 2 inches apart. 

  7. Flatten the cookies slightly with your hand. Bake for 15-20 minutes or until golden brown.

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