Vegan Coconut Nest Cookies
A simple, healthier and fun treat to enjoy this Easter, these Vegan Coconut Nest Cookies are made with whole food ingredients and taste delicious!
Servings 12 cookies
Ingredients
- 2 cups unsweetened shredded coconut
- 3 tablespoon maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ¼ cup white rice flour
- ½ cup unsweetened non dairy milk
- 2 tablespoon cocoa powder + additional 1-2 maple syrup optional
Optional: Chocolate Covered Almonds
- ¼ cup vegan chocolate, melted I used Enjoy Life Dark Chocolate Morsels
- ¼ cup raw almonds
- vegan jelly beans optional
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium bowl thoroughly combine all ingredients including cocoa powder if using.
- Scoop one tablespoon of mixture, press mixture together with fingers, and slide off spoon onto baking sheet.
- Bake for 20 -22 minutes until dry and edges are toasted and brown.
- Remove from oven and immediately use a small spoon to gently press the center to create an indention taking care not to press too hard. Allow cookies to cool fully before removing from pan.
- Prepare almonds if using. Dip almonds into melted chocolate, using a fork to remove, place on a parchment lined plate. Refrigerate for about 20 minutes to set chocolate.
- After nests have completely cooled and almonds have set, place 2-3 almonds or jelly beans on each nest. You can also place a smear of melted chocolate on the cookie before placing almonds to prevent the nuts from moving. Simply refrigerate to set chocolate.
Notes
If desired, dip the bottoms in melted chocolate after the cookies are completely cooled and before adding almonds or jellybeans. Allow chocolate to set on parchment paper in fridge and then add "eggs".
