Coconut Orange Drop Cookies
- For the Cookies:
- Navel Orange 1 small (skin ON, quartered seeds discarded)
- Coconut Oil melted ⅔ cup (150g)
- Granulated Sugar ⅓ cup (66g)
- Light Brown Sugar ¾ cup (158g)
- Coconut Water 6 Tablespoons (90ml)
- Vanilla Extract 1 teaspoon
- Coconut Extract 1 teaspoon
- Salt ½ teaspoon
- All Purpose Flour 2½ cups (312g)
- Cardamom ¼ teaspoon
- Baking Powder 1 teaspoon (5g)
- Baking Soda 1 teaspoon
- Cocoa Nibs ½ cup (70g)
- Sweetened Flake Coconut ½ cup
- For the Glaze:
- Confectioners Sugar 1 cup (120g)
- Coconut Extract 1 teaspoon
- Coconut Water 2 Tablespoons (30ml)
- Place the orange in a food processor and pulse until it is chunky
- Add the orange pulp to a large bowl with the sugars, coconut oil, vanilla and coconut extracts, coconut water and salt and whisk to combine well
- Add the sifted flour, baking powder & soda and the cardamom and mix to form a batter
- Add the cocoa nibs and the sweetened flake coconut and mix well
- Scoop onto parchment lined sheet pans and bake in a preheated 350¯F oven for approximately 18 minutes or until they are light golden
- Cool slightly before glazing with sugar glaze made from whisking together the confectioners sugar, extract and coconut water
Cookies will stay fresh for about 1 week in an airtight container at room temperature
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/3-recipes-use-coconut-water/
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