cookie - crispy coconut cookie with sea salt

By tinathorn

Ingredients

• 3 T. coconut oil, melted
• 2.5 c. unsweetened, shredded coconut
• 2 large eggs, at room temperature
• 2/3 c. coconut sugar
• coarse seal salt, for sprinkling

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the coconut oil and coconut in a large mixing bowl, completely coating the coconut with the coconut oil.

Beat in the eggs until just blended.

Add the coconut sugar beat again until the mixture is fluffy.

Drop the batter by rounded teaspoons onto the prepared baking sheet.

Gently press down on the top of each cookie using the palm of your hand.

Bake for 12-15 minutes, or until the cookies have slightly spread and the bottoms of the cookies are golden.

Top each cookie immediately with a sprinkle of sea salt.

Let cool for 5 minutes before moving to a wire rack to cool completely.