So, I have been baking a lot lately. If there was a graph to show how much cooking vs. baking lately, the baking bar would be taller. By a lot. I came up with this recipe one night a few weeks ago in a “what would happen if…” kind of mood… and I declared them a success.
1 c all purpose flour
½ c whole wheat flour
1 c toasted shredded coconut
½ tsp salt
½ tsp baking soda
6 tbsp butter
1/3 c coconut cream (the coconut milk solid taken from the top of a can of coconut milk)
½ c crunchy peanut butter
½ c brown sugar
¼ c granulated sugar
1 egg
2 tsp vanilla
1. Cream together the butter, coconut cream and peanut butter. Add in the sugars, egg and vanilla.
2. Mix together the other ingredients and add to the peanut butter mixture.
3. Chill for a half hour and preheat the oven to 350.
4. Roll and cut or form into drop cookies and press down on the top with a fork.* Bake for 15-20 minutes until the cookies are golden brown.
*for cut cookies this is purely aesthetic, but for peanut butter drop cookies, being flat helps them bake more evenly.
