Crispy coconut cookies (no flour, eggs, butter, or oil) 

Shredded coconut that has not been sweetened forms the basis of these cookies.  

It was shredded coconut from 365 Whole Foods that I used. 

In order to ensure that the coconut is equally covered, the syrup and the coconut are combined and stirred together. 

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The mixture is scooped up with a cookie scoop that is one tablespoon in size 

placed onto a baking sheet that has been prepped and lined with either a silicone baking mat or parchment paper. 

Because of the cookie mixture's tendency to be very loose, you will need to form it into a disk that is round and flat. 

I find that having a baking surface that has outlines to assist guide my cookie forms is helpful, 

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