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Tropical Coconut Dream Cookies - No Butter, No Oil

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"Cakelike cookies -- not too sweet, a nice coconut flavor"

Serves 12 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

These will taste like little cakes -- they are soft, super moist and you could leave off the coconut cream on the top. They are not that sweet and contain no butter or oil. They puff up when you bake them like little pillows.

Mine actually turned out more like domes -- not this kind of cookie print with tapered edges. The image is for fun... not literal.

Ingredients You'll Need

1 cup (125g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) coconut cream, divided
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract


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

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together 1/4 cup (60ml) of the coconut cream (I actually used the full amount not divided by accident when I made these and they turned out fine), granulated sugar, and brown sugar until well combined and slightly fluffy, about 2 minutes.

Beat in the egg and vanilla extract until fully incorporated. I actually didn't let the egg get to room temperature -- I actually found them to be consistent in texture and for the leavening they did have a slight dome shape so maybe they would have been flatter in the middle.

Gradually stir in the dry ingredients until just combined, being careful not to overmix. (I might have overmixed when I made these, but they turned out ok).

Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8 to 10 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk the remaining 1/4 cup (60ml) of coconut cream until smooth and slightly thickened, about 1 minute.

Drizzle or brush the coconut cream over the cooled cookies. (I did this and it added a nice touch to the cookie, but I don't think you need this if you don't want to do it).

Store cookies in an airtight container at room temperature for up to 5 days. These did not last for 5 days - we ate them overnight. LOLOLOL However, when you store them in the container, they get very moist --

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