Delight in the irresistible flavors of these Chewy Vanilla Coconut Cookies. This recipe brings together the perfect combination of chewiness, sweet vanilla, and tropical coconut goodness. In the dry mix, my recipe features all-purpose flour, baking powder, baking soda, sea salt, and unsweetened shredded coconut. For the wet mix, I use melted vegan butter, vegan vanilla coffee creamer, apple cider vinegar, vanilla extract, and granulated sugar. The result is a batch of cookies with a moist texture, a delightful chew, and a heavenly fusion of vanilla and coconut flavors in every delightful bite.
Vibe: A wonderful jazz song that pairs well with your Chewy Vanilla Coconut Cookie recipe is "Take Five" by the Dave Brubeck Quartet. This timeless jazz classic features a smooth and captivating melody that perfectly complements the sweet and delicate flavors of your cookies. The rhythmic interplay between the instruments and the improvisational nature of the song create a relaxing and sophisticated ambiance. Let the soothing sounds of "Take Five" enhance your baking experience and add an extra touch of elegance to the enjoyment of your Chewy Vanilla Coconut Cookies.
Ingredients
dry mix
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup unsweetened shredded coconut
wet mix
½ cup melted vegan butter
1/3 cup vegan vanilla coffee creamer
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup granulated sugar
Directions
Preheat oven to 350°F
Mix vinegar and creamer then set to the side. You want the mixture to curdle forming a vegan "buttermilk."
In a medium mixing bowl, gently combine the all-purpose flour, baking powder, baking soda, coconut, and sea salt.
In a large mixing bowl, whisk together the melted vegan butter, "buttermilk," vanilla extract, and granulated sugar until well combined (about 2 minutes)
Add the dry mixture to the wet mixture. Mix until just combined (about 1 minute). Do NOT over mix.
Scoop cookie dough onto a baking sheet using a cookie or ice cream scoop and gently press down the tops with your finger tips. I use a 2.75oz cookie scoop.
Cover the cookies and place in the refrigerator for at least one hour before baking.
Bake for about 12 - 13 minutes on a lined cookie sheet.
Allow cookies to cool for 5 minutes then enjoy!
Servings: 9 jumbo cookies (3 oz) or 16 smaller cookies.
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