These coconut cookies are the beginning of what I hope will be a very long and happy relationship between me and coconut palm sugar 😉 I found out about coconut palm sugar a few months ago, and I’ve been looking for the best quality at the best price ever since. Yesterday I finally bought a bag at my local health food store. It is 1 pound, organic, and it cost $9.50. I also found 2 pounds bulk organic online, for $14.50 (see link at the bottom of this post), but the shipping was going to be $8.00. What to do, what to do? I think that next time I’m going to see if I can get some of my local friends to go in on an order with me, so we can get more and split the shipping. Or see if the local health food store where I got it will sell me a box at a discount, etc.
Anyway, have any of you used coconut palm sugar? I’m SO excited about it! It’s low glycemic index and it tastes really good. I made these delicious dehydrated frosted coconut cookies, that remind me a lot of a certain famous chocolate covered coconut candy bar with an almond on top…
Chocolate Frosted Coconut Cookies
Add to pan over low heat till just dissolved:
1/2 cup coconut milk
1/4 cup coconut sugar
2 tsp vanilla extract
12 drops vanilla liquid stevia
optional: 1/2 tsp mint extract
Pour liquids into bowl containing:
1.5 cups shredded coconut
1 tbsp chia seed meal (this is the glue that binds it together)
optional: 1/2 cup slivered almonds
Stir to combine.
Roll into balls and flatten slightly.
Place on dehydrator tray with liner.
Dehydrate at about 115 degrees for two hours.
They will be chewy and moist the first day, and slightly drier one second day.
optional: Top with ganache: 1 to 1 ratio of melted chocolate and milk (I use coconut milk)
Click for more info on organic coconut palm sugar.