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Preheat oven to 300 degrees F.

Beat the coconut cream, sugar eggs and vanilla together until combined. Stir in baking soda, cream of tarter and salt. Beat in the flour.

Shape dough into balls using one tablespoon of dough per cookie.

Place on ungreased cookie sheet, about 2 inches apart. Bake in preheated oven for about 15 minutes. The sides should be set but not browned.

Remove from oven and let set on pan for 1-2 minutes before putting on racks to cool completely.

Makes 40 cookies.

Recipe submitted by Vickie, Modesto, CA

Coconut Cream Cookies

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
These cookies were so good! They're chewy, creamy with nice flavors of vanilla and coconut. Be sure to melt the Coconut Cream Concentrate over LOW heat to prevent burning it.

The "dough" isn't really a dough, btw. It'll be crumbly and you'll have to pack it into a round ball and then press it out into a cookie shape unto the cookie sheet. You could use a cookie scoop to shape the balls. Just press it up against the side of the bowl before dropping unto the sheet and pressing down with your hand.

The cookies were a little sweet for my taste and I'll probably cut back about 1/2 cup on the sugar next time. Other then that, they're perfect!
# Posted By Sarah | 11/18/09 12:03 PM
For flour, may I use some coconut flour along with organic baking flour? I prefer to use coconut flour where I can. Thanks.
# Posted By ShuLei | 5/5/11 6:37 PM
ShuLei: The CCC acts like a flour in this recipe, so it takes away some of the flour that would otherwise be used.

However, I'm sure you could use a small amount of coconut flour here. Try 1/4 cup of coconut flour in replace of 1/2 cup of the regular flour and see how that turns out.
# Posted By Sarah:) | 5/5/11 10:10 PM
i would LOVE to try the coconut cream cookies! what a wonderful idea...also...the coconut milk! i use it a lot, so that would be a GREAT idea! thank you for posting these recipes!
# Posted By grace | 5/12/11 10:10 PM
Can you substitute the sugar for another sweetener? Such as honey or stevia and how much would you use?
# Posted By Robin | 9/7/11 4:04 PM
these cookies taste ok but the dough came out watery so I had to add more flour and it was still watery.
# Posted By Ana | 6/19/12 7:14 PM
I followed the recipe exactly, and there is no way to make balls. The batter is the consistency of pancake batter. I have doubled the flour and it is still too runny. What is the correct recipe?
# Posted By Sharon | 12/18/12 9:33 AM
Sharon: This is the correct recipe. If you use Coconut Cream Concentrate (a peanut butter-like product, click on the hyperlink to go the the page) and follow it exactly, this makes a very stiff cookie dough.
# Posted By Sarah | 12/21/12 1:46 PM
What type of flour do I use?
# Posted By Kimberly | 3/15/13 7:46 PM

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