It finally snowed here...a couple inches, but I'll take it!! Snow is in the forecast for Christmas and I am so excited!! Speaking of snow, I have a fun cookie recipe for you that includes a new ingredient. If you love coconut, you will love these snowball cookies! They melt in your mouth and are so easy to make!
Many of you may be familiar with Inner Eco, the fermented coconut kefir that is full of amazing probiotics. Well Inner Eco just recently introduced their newest addition, Fresh Young Coconut! Think fresh coconut right out of the shell of a young green coconut full of nutrients!! They have packaged this delicious superfood up for you to add to smoothies, desserts or just eat with a spoon! It also comes mixed with cacao, another superfood full of anti-oxidants! I'm thinking pudding, mousse and cheesecake are up next! I might even get around to a coconut fudge using the cacao packs!
I couldn't bring myself to cook with this, it just seems so perfect raw and how nature intended it to be eaten! So I made these Raw Snowball Cookies and hope you enjoy them as much as we did!! Whole Foods freezer section is where you will find these packs. They are in the Rocky Mountain , South Pacific and Southwest Regions, so basically Texas and west. Sorry east coasters, you will have to wait! Natural Grocers by Vitamin Cottage is also selling it and other locations in those regions.
Raw Snowball Cookies
Serves: 10-12
Ingredients
- 1 cup unsweetened shredded coconut
- 1 2oz pack of coconut meat, thawed and at room temp
- 1 tbsp virgin coconut oil, melted*
- 1/4 cup or sweetener of choice (I used Swerve for no sugar option and added a tiny bit of maple sugar)
- 1/2 tsp vanilla extract or vanilla bean powder
- 1/8 tsp sea salt
Instructions
- Place the shredded coconut and coconut meat into a food processor and combine.
- Add in the coconut oil and vanilla, blend. If the coconut meat is too cold, it will make the oil clump!
- Add in the salt and sweetener, blend
- Using a small cookie scoop or roll the dough in your hands.
- Place cookies on a parchment lined cookie sheet and set in the fridge or freezer to set
- Store in an airtight container in the fridge.
Notes
*Virgin coconut oil gives this more of a coconut flavor versus refined coconut![br][br]I think you could use coconut cream from a refrigerated can of full fat milk in place of the coconut meat and they would still be delicious!!
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!!
