Ingredients
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1 1/2 C light coconut milk
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2/3 C raw cane sugar
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2 Tbsp Earth Balance Coconut Spread
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1/2 tsp sea salt
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3 C shredded sweetened coconut
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1/2 C all purpose flour
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1 tsp vanilla
Instructions
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment paper. Set aside.
- Heat coconut milk, sugar, Earth Balance Coconut Spread and salt in a sauce pan over medium heat until the sugar dissolves.
- Remove from heat and stir in coconut, flour, and vanilla extract.
- Drop by Tablespoonfuls onto the parchment paper baking sheet.
- Bake 12-15 minutes until golden brown.