These cookies are ridiculously easy to make – it takes longer for the oven to heat up than it does to mix together the ingredients. They’re a great last-minute dessert, delicious with coffee, and so simple to make that you won’t need to refer to a recipe after making them once.
1cupof unsweetened dried shredded coconutOR you can use 1 cup of sweetened shredded coconut, but adjust the sugar accordingly
1/2cupof sugarOR 1/4 cup sugar if you're using sweetened coconut
1teaspoonof Orgran No-Egg egg substitute, dissolved in 2 tablespoons of water
Instructions
Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper, a Sil-Pat, or just give it a light greasing. In a medium bowl, mix together the coconut and sugar. (I use my hands.) Add the egg substitute, and stir until well combined.
Using two spoons or wet hands, divide the coconut mixture into 15 balls and put them on the baking sheet. Put in the oven and bake for 13 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack and allow to cool completely.