This summer has me completely enchanted, which is why I have struggled to find the time to develop meaningful posts and share delicious recipes with you for the last month–and, for that, I apologize, but let me explain.
The possible reasons for my utter enchantment could be because never before have I had to wear my favorite cashmere cardigan (with a hole in the sleeve) every morning so I am warm enough to walk the dogs. Or it could be the spectacular rain storms that have fallen on us lately making my herb garden smile.
Maybe I am enchanted by the reality of not having air-conditioning in the house and the luxury of sleeping with the doors and windows open so a cool and gentle breeze blows over us all night long.
Or perhaps I am enchanted because I can and do walk to town to celebrate a fiesta, festival or listen to live music at the Plaza or drop or pick up books at the library.
But then it again, it could be the trip we made to Abiquiu Lake this weekend where we languished in the natural beauty and palpable serenity that filled us as we traversed the water and basked in the sunshine for two hours until the storm clouds and spotty rain forced us to cut our Sunday outing a little early.
While I live in the Land of Enchantment, the reasons the state of New Mexico got this nickname are becoming vastly apparent to me and I couldn’t be happier.
Though I have been cooking, the results have not provided anything worthy of sharing–harukei turnip and leek soup was good but did not overwhelm, nor did another version of vegan blondies–or they are some of my favorite recipes previously featured here including gazpacho, zucchini-corn fritters, strawberry-coconut ice cream and the super easy to make and always satisfying strawberry chia seed pudding that is loaded with healthy omega 3’s, which we all need more of.
I intended to make these cookies for our boating expedition so we could enjoy a sweet treat after our cruise around Abiquiu Lake, but sadly realized I was out of coconut sugar. The problem with that is that once I am committed to making a recipe, I find it hard to calibrate until I test the recipe to see if it’s worthy or duplication or not. I stocked up on coconut sugar first thing Monday morning and these cookies were on my list of things to do.
Super easy to pull together, I am happy to say these are a healthy version of the traditional coconut macaroon that relies heavily on sugar and sweetened shredded coconut. This modern version is also gluten-free and vegan.
Crispy on the outside and soft and chewy on the inside, the dollop of fruity jam elevates this coconut-centric cookie as a kicked up, good + good for you coconut macaroon that is absolutely enchanting.
Jammy Coconut Cookies
If coconut macaroons make you swoon, let this cookie recipe replace that old one that calls for sugar and sweetened shredded coconut. The combination of coconut sugar, coconut flour, shredded coconut and coconut oil make this cookie lovable, while the subtle sweetness of the maple syrup makes it absolutely divine. Crispy on the outside and chewy on the inside, you will be grateful they come together in less than 30 minutes--but they do require at least 15 minutes post-baking time so they can cool completely. Patience is a virtue.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil melted
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut flour
- 1/3 cup maple syrup
- 4 teaspoons fruit spread or jam of choice with no refined sugar
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, combine the coconut sugar, coconut oil, shredded coconut, coconut flour and maple syrup. Using a wooden spoon or spatula, mix the ingredients so they come together to form a large ball.
Wet your hands with warm water and press the cookie dough to make it compact. Using your fingers or a tablespoon, scoop some dough and form a compact, golf ball sized cookie.
Place the cookie ball on the baking sheet and, using your index finger, make a nice well in the top of the cookie. Repeat until all of the dough becomes cookies. I was able to make 14 cookies.
Dollop 1/4 teaspoon or a dollop of fruit jam in the indentation and bake for 12-18 minutes, or until golden.
Let cool thoroughly before eating. These cookies are best when consumed the day they are made. If any remain, store in an airtight container and eat within a day.