PINK COCONUT COOKIES

By Bibigallini

Ingredients

• 1 stick (1/2 c) of vegan margarine, softened (Earth Balance)
• 1/2 cup Powdered Sugar
• 2/3 cup Baker’s Sugar (ultra-fine sugar, but regular will do in a pinch)
• 2 teaspoon Pure Vanilla Extract
• 1/2 teaspoon Salt
• 1/2 teaspoon baking Soda
• 6 T agar powder dissolved in 6 T water and slightly whipped
• 1/4 to 1/2 cup Almond Flour (ground almonds… more Almond Flour results in a fatter, denser cookie)
• 2 cups sweetened Flaked Coconut
• 1/4 cup Pecans, finely chopped (optional)
• 1/4 cup Dried Cherries, finely chopped (optional)
• Pink Food Coloring – or pick whatever color makes you happiest

Preparation

Step 1

Cream together the margarine, sugars, and vanilla on high for about 3 minutes, until the mixture looks creamy and fluffy.

Add the Salt and Baking Soda, mix for 1 minute. Now add in your agar mixture one Tablespoon at a time, mixing for 1 full minute after each one is added.

Dump the rest of the ingredients into the fluffy mixture and fold it in by hand until the ingredients are well combined.

Preheat your oven to 325º C

***You will need parchment paper or a silicon mat. Don’t try to make these cookies without one of these items. You can find silicon mats at any good online kitchen store and parchment paper is at your grocery store near the aluminum foil and waxed paper. Without this you will need a chisel or a jackhammer to pry the tasty cookies off the cookie sheet. I like to use parchment paper.
On a cookie sheet lined with parchment or silicon mat drop very rounded heaping teaspoons onto the parchment or silicon, bake in the oven for 17-20 minutes or just until the edges are golden brown. Remove and let cool completely before removing from the cookie sheet.

When storing these cookies, cut small squares of parchment paper or wax paper and insert in between each cookie otherwise they will stick together. Keep them in an airtight container and they should keep for about 3-4 days.