Go Back
Print

Tropical Coconut Cookies {Gluten, Grain, & Dairy Free}

A light and bright cookie that's bursting with flavor and nutrition! Easy and fun for little kitchen helpers, too!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Dena Norton

Ingredients

  • 3 Tbsp liquid virgin coconut oil if yours is in solid state, melt some and measure it out when in liquid form - measuring as a solid will yield way too much
  • 1 egg
  • 1/2 cup raw honey
  • 3/4 tsp vanilla
  • 1/4 tsp salt
  • 2 cups fine macaroon coconut unsweetened
  • 1/3 cup almond flour
  • 1/2 cup sliced almonds
  • 1/4 cup each: dried pineapple cranberries and apricots in 1/4" cubes (cut if needed)
  • Zest of 2 small mandarin oranges

Instructions

  • Preheat oven to 350 degrees.
  • In large mixing bowl, whisk together first five ingredients (oil through salt).
  • Gently stir in remaining ingredients until thoroughly mixed.
  • Use clean hands to roll dough into balls (golf ball size or a little smaller) and place on parchment-lined cookie sheet. (These won't spread much, so the whole batch should fit onto two cookie sheets)
  • Bake for about 10 minutes until surface is firm and slightly golden (the bottoms will be a little darker brown, so you can check for that as well).
  • Allow to cool completely on the cookie sheet before serving.

Notes

I didn't have any white chocolate chips on hand, but I can't help but think they would be a fantastic addition to this mixture! Here's a simple DIY recipe for healthier white chips that I'm sure I'll be trying out soon!: http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/