The holidays bring the obligation to give, receive and potentially consume food gifts- especially in the form of cookies. The base of these cookies are usually butter, white flour and sugar- coated in more chemically coloured sugar. Basically, the antithesis of WildFit food. So, what if there was a Christmas cookie made of completely supportive foods that can even be modified to be eaten in Spring? It’d be pretty fantastic right? Here it is:
Prep Time: 15 + 30 mins chill time
Cook Time: 0 mins
Makes: 12 or 24 cookies, depending on size
1 cup coconut oil, melted
3 cups finely shredded coconut
½ cup of honey
1 tsp vanilla
Himalayan salt to taste
Inspired by the simple flavours of the Caribbean, this cookie comes together very easily. When you are mixing it together, it seems more like it will be a granola dough, and definitely meant to be baked- but the cooling and solidifying of the coconut oil brings it together so that a slightly sweet and creamy cookie forms, reminiscent almost of ice cream. Besides, they look lovely- like snowball cookies- and so are enjoyed by anyone who loves coconut. The best part for WildFitters is that, by omitting the honey and adding a bit more coconut oil, you have a quick go to snack to enjoy in Spring. If you like them more chewy, leave the coconut as is. If you want them to be more creamy and melt in your mouth, pulse the coconut in your blender a few times until an even finer particulate forms.
This cookie is perfect for those who hate mess and multiple step baking. This literally takes just one bowl and a couple measuring cups- perfect for a simple kitchen. There is also very little prep work. If you want the best possible flavour and texture, get yourself a coco seco (a brown, mature coconut) and break it into pieces to get the dry coconut out. Remove the husk and place the dried coconut pieces in a food processor or blender, pulsing until it is finely shredded. You will get about 3 cups from one coconut. Alternatively, just get a bag of dried organic shredded coconut.
In a large bowl, combine the liquid coconut oil, honey, vanilla and a pinch of salt, stirring well to combine. You want to combine the liquids and salt first so that the flavours are evenly distributed throughout the coconut. The salt acts as a flavour enhancer, creating a more interesting palate from this delicate recipe. Honey is the main binder in this recipe, but if you are very sweet sensitive you can reduce by half and the cookies will still come together well.
Gradually stir in the shredded coconut, continuing to combine well until the batter is even. It will seem like a recipe flop, the liquid oil slightly sticky between the flakey pieces of coconut- but remember it has to cool for the cookies to form. Raw dessert recipes usually depend on the stickiness of sweeteners and the glue of gelatinous seeds to pull together, in combination with time in the freezer for everything to set- trust the process.
Next, spread a silicon sheet or reusable parchment on a baking sheet. I didn’t have either in my Dominican kitchen, so I used a clean banana leaf. This wouldn’t work well in the oven, but it was perfect in the freezer! They also made lovely little holiday napkins when it came time for serving.
To form the cookies, spoon ¼ cup dollops onto the sheet, pressing down and shaping with the back of a chilled spoon, forming cookie shapes that are about ½ inch thick. You can also wet your fingers and mould the cookies this way if you prefer. This makes about 12 generous, chewy cookies. You can also make them half the size and thickness to bring to a party or serve to kids.
Place the tray of cookies in the freezer for the cookies to firm up for at least 30 minutes. Once they have hardened, you can use a spatula to move them into a cookie tin or airtight container. Store in the fridge or freezer until serving- they keep well up to 6 months, but are generally gone in a day or two. They made a creamy, healthy and refreshing treat in the Caribbean- but up north they taste like snow delivered direct from the Land of Sweets. Enjoy!