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Cinnamon Coconut Dream Cookies

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Serves 24 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

Did you know that the coconut is not actually a nut, but a drupe, which is a fruit with a hard shell surrounding a seed? Coconuts are one of the few sources of non-animal lauric acid, a type of saturated fat that may have beneficial effects on heart health.

Ingredients You'll Need

3/4 cup coconut cream
1 cup (200g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon salt
1 cup (80g) shredded sweetened coconut
1 teaspoon ground cinnamon, divided


Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

In a large bowl, mix coconut cream and sugar together until well combined. Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk together the flour, and 1/2 teaspoon of the cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the shredded coconut.

Scoop out 1 tablespoon of dough at a time and roll into balls. Place the balls about 2 inches apart on the prepared baking sheets. Lightly flatten the balls with the bottom of a glass or measuring cup.

In a small bowl, mix together the remaining 1/2 teaspoon of cinnamon and 1 tablespoon of granulated sugar. Sprinkle the cinnamon-sugar mixture over the tops of the flattened cookie dough balls.

Bake for 8-10 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Store the cooled cookies in an airtight container at room temperature for up to 1 week.

Pairs Well With

A tall glass of cold, creamy coconut milk or a refreshing tropical fruit smoothie.

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