Salty Maple Coconut Cookies
A balance combo of a little saltiness with a little sweetness.
A chewy cookie full of maple, ginger, and coconut flavors.
Recipe: Yields: 4 1/2 dozen
1 1/2 cups organic butter - softened
1 1/2 cups maple syrup - Grade A
1/2 cup organic coconut sugar
3 cups organic shredded coconut - unsweetened
3 pastured or organic eggs
2 tsp. organic vanilla extract
4 tsp. Himalayan salt
2 tbsp. organic ground ginger
3 1/4 cups organic whole wheat flour - chemical free
2 tbsp. baking powder - aluminum free (Rumford)
Lined stainless steel sheet pans with parchment paper
Preheat oven to 375 degrees
In mixing bowl, beat butter for about 2-3 minutes. Scrape down with
rubber spatula. Add the maple syrup, coconut sugar, vanilla, salt, and
ginger and mix well. Beat in eggs and mix well. Next, the coconut.
Then add the flour and baking powder and thoroughly incorporate.
Place by rounded tablespoons onto sheet pans. Bake for 10-12 minutes,
until edges start to brown. Remove from oven and let sit for 3 - 5 minutes
on sheet pans and then remove to racks or parchment paper. Enjoy!
