Dreamy Soft Coconut Meltaway Cookies (Vegan)
If you're a fan of coconut and chocolate, no wait, scratch that. If you're currently a living person then you're gonna love these cookies!
Equipment
- 1 Stand mixer
- 1 Baking sheet lined with parchment paper
Ingredients
Ingredients
- 6 tablespoons coconut oil softened
- ½ cup organic vegetable shortening or more coconut oil if preferred
- 1 cup plus 2 tablespoons organic cane sugar
- ½ cup coconut cream
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract add more depending on flavor strength
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all purpose flour
- ½ cup organic powdered sugar for rolling dough balls
- 36 squares dairy free milk chocolate optional, use dairy free if needed
Instructions
Instructions
- Pre-heat oven to 350 degrees F (180 C) and line a baking sheet with parchment paper.
- In a stand mixer, mix softened coconut oil and vegetable shortening until creamy.
- Add cane sugar and mix on low speed until creamed in, then stop and scrape sides of the bowl.
- Add coconut cream and mix until combined, then add extracts, baking powder, and salt.
- Mix in flour one cup at a time and beat after each addition until you have a thick and fluffy dough.
- Roll dough into 1 inch balls, then roll in powdered sugar.
- Place balls about 2 inches apart on baking sheet and bake for 12-15 minutes until edges barely start to turn golden.
- Remove from oven and, if desired, top each with chocolate. Allow to cool for at least 5 minutes before devouring.
- Cool cookies on baking sheet for a few minutes before moving them to a wire rack.
Notes
Rolling dough balls in powdered sugar helps them not stick, but you can also chill the dough ball first if your kitchen’s warm. You can swap vegetable shortening for all coconut oil if that’s your jam, just expect your cookies to be a little softer.