3 cups sweetened shredded coconut
1/4 cup white rice flour
1/4 cup organic sugar
1/8 tsp. salt
1/3 cup almond milk
1 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Grease, or line with parchment paper, a cookie sheet. To a bowl, add coconut, rice flour, sugar, and salt. Stir well. Add almond milk, and vanilla extract. Stir until well combined. Scoop dough into mounds, onto prepared cookie sheet. (I used a small cookie scoop and reshaped the mounds as needed. Be sure the cookies are somewhat compacted and pressed together.) Bake about 15 minutes, or until the coconut just begins to brown. Let the cookies cool a few minutes on the cookie sheet and then transfer to a cooling rack to cool completely. Makes about 15 cookies.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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