Caribbean Coconut Cookie
These delightfully bite-sized treats are perfectly chewy in the middle with a slightly crusty exterior that will have you running to the islands. They are an out-of-this-world indulgence made with just a few simple ingredients and fresh coconuts!
Ingredients
1/4 cup butter
1 cup sugar, half white and half brown
2 cups freshly shredded coconut
1 tbsp flax seed grounded with 3 tbsp water blended
1 1/2 c flour
1/4 tsp salt
2 tsp baking powder
2 tsp cinnamon roller
1/4 c non-dairy milk
optional, maraschino cherry.
Preparation
Preheat oven to 350
1. Cream together butter and sugar; add coconut and flax.
2. Sift together rest of ingredients. Add to coconut mix.
3. Drop by teaspoon or scope on greased cookie sheet or a non stick baking pan.
4. Optional, Top with half maraschino cherry.
5. Bake at 350 degrees for about 12 minutes or until golden brown and crispy edges.
View Recipe 
