Cooking & Baking

while looking for coconut recipes...Hmmm Here are 4.

1) Coconut Flour Peanut Butter Cookies

These coconut flour peanut butter cookies are thick, chewy, and
need just 4 ingredients! No grains and no sugar needed, they take
less than 10 minutes to make!

Ingredients

▢ 1 cup granulated sweetener of choice monk fruit sweetener or erythritol
▢ 2 tablespoon coconut flour
▢ 1/2 teaspoon baking soda
▢ 1 cup peanut butter * See notes
▢ 1 large egg ** See notes

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with
parchment paper and set aside. In a large mixing bowl, add
your dry ingredients and mix well. Add your peanut butter and
egg and mix until combined.

Using your hands, form 12 balls of dough and place them on the
lined baking tray. Press down on each cookie and cross the sides
with a fork. Bake the cookies for 10-12 minutes, or until they just
begin to go brown around the sides.

Remove the cookies from the oven and let cool on the tray completely.

Notes
* You can use any smooth nut or seed butter.
** You can also use a flax egg or a chia egg.

TO STORE: Cookies can be stored at room temperature
in a sealed container. They will keep fresh for up to 2 weeks.
You can also store them in the refrigerator if you’d like them to
keep longer (up to 1 month).

TO FREEZE: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.

https://thebigmansworld.com/coconut-flour-peanut-butter-cookies/


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2) Coconut Flour Cookies with Peanut Butter and Chocolate

Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy,
and packed with protein. Made with coconut flour, peanut butter
or almond butter, chocolate, and NO refined sugar! This recipe is
PERFECT, gluten free, and vegan friendly too!

Ingredients


½ cup peanut butter almond butter, sunbutter, or other nut butter
of choice (Note: sunbutter may make the cookies slightly green, but
they will still be delicious! If you would like the cookies to be Paleo,
use almond butter or a different Paleo-friendly nut butter)
2 tablespoons coconut oil
½ cup coconut sugar or light brown sugar, if you do not need the cookies to be Paleo
2 large eggs*
1 ½ teaspoons pure vanilla extract
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup coconut flour
½ cup chopped dark chocolate or chocolate chips dairy free if needed

Instructions

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper or a silicone baking mat.

Place the peanut butter, coconut oil, and coconut sugar in the bowl
of a food processor fitted with a steel blade. Process until smooth.
Add the eggs and vanilla and process again until evenly combined.

Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle
in the coconut flour. Process again until the mixture forms a smooth
dough, stopping to scrape down the ball once or twice as needed.
Using a spoon or spatula, gently fold in the chocolate chips.

With a small cookie scoop or spoon, portion the dough by heaping
tablespoons onto the prepared cookie sheet. With your fingers, lightly
flatten the dough, as it will not spread during baking.

Bake for 7 minutes or until the cookies turn barely golden brown at the
edges and feel lightly dry. They will be very soft. Let cool on the baking
sheet for 3 minutes, and then transfer the cookies to a wire rack to finish
cooling. Repeat with the remaining dough.

https://www.wellplated.com/coconut-flour-cookies/

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3.) Peanut Butter Coconut Cookies (I think this might be it!)

Ingredients

1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter
1/2 cup sweetened shredded coconut


Directions

Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level
tablespoonfuls and roll into balls. Place on ungreased baking sheets and
flatten with a fork.

Bake until set, about 15 minutes. Remove to wire racks to cool.

https://www.tasteofhome.com/recipes/peanut-butter-coconut-cookies/

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4) Irresistible Peanut Butter Coconut Cookies

Description

These peanut butter coconut cookies are a delightful twist on classic
peanut butter cookies. With a crisp exterior and a chewy center, they’re
packed with the rich flavors of peanut butter and coconut. The addition
of toasted coconut flakes adds a unique texture and enhances the coconut
flavor, making these cookies stand out from the crowd. Choose between
baked or no-bake versions to suit your preference!

Ingredients


1 cup creamy peanut butter
1/2 cup shredded coconut
1/4 cup toasted coconut flakes
1 large egg
1/2 cup granulated sugar
1 cup all-purpose flour (for baked version) OR 1 cup old-fashioned rolled oats (for no-bake version)
1/4 cup unsalted butter, softened (for baked version) OR melted (for no-bake version)
1/2 teaspoon baking powder (for baked version)
1/4 cup milk (for no-bake version)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)


Instructions

For Baked Version:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the peanut butter, softened butter, and sugar until smooth.
Beat in the egg, vanilla extract, and coconut extract (if using).
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the peanut butter mixture until just combined.
Fold in the shredded coconut and toasted coconut flakes.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Use a fork to create a crisscross pattern on top of each cookie, gently flattening them.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For No-Bake Version:

Line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, milk, and sugar. Bring to a boil over medium heat, stirring occasionally.
Let the mixture boil for 1 minute without stirring.
Remove from heat and stir in the peanut butter, vanilla extract, and coconut extract (if using) until smooth.
Add the oats, shredded coconut, toasted coconut flakes, and salt. Mix well.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Let the cookies cool at room temperature for about 30-45 minutes, or until set.

Notes

The addition of toasted coconut flakes sets these cookies apart from
traditional recipes. Toasting the coconut intensifies its flavor and adds
delightful crunch, elevating the overall taste and texture of the cookies.

For the baked version, chilling the dough for 30 minutes before baking
can help prevent spreading. f you prefer a less sweet cookie, reduce the
sugar to 1/3 cup.

For a gluten-free option, use certified gluten-free oats in the no-bake version
or substitute the all-purpose flour with almond flour in the baked version.

Store cookies in an airtight container at room temperature for up to 5 days
or in the refrigerator for up to a week.

These cookies freeze well for up to 3 months. Thaw at room temperature
before serving.

https://www.simplycookingrecipes.com/recipes/peanut-butter-coconut-cookies

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One of these should get you close! We often remember people by the food they fixed for us...