Reggae fest was recently in town so of course you know what WE did… throw a Jamaican pre-party mon! You know I will find any excuse to throw a theme party and entertain.
The smells of jerk wafted into my house into the wee hours as we visited over red stripes and rum punch. Sticky plantains and syrupy pineapple bits clung to our fingers but apparently didn’t sate the all of our sweet toothed guests. Enter the coconut peanut butter cookie.
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Between the fruit bowl and punch I knew that it was quite possible I would be creating an angry sugar crashed mob but that didn’t stop me. As scorching as it was, I still wanted to bake. I was a stubborn little Indie in a dread wig rolling giant clumps of peanut butter and coconut in her kitchen. I promise you this idea came prior to the rum punch drinking.
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This cookie was perfect for the occasion and simple to make. I had some guests say they didn’t like coconut and were surprised to find that maybe there was an exception to their preconceived opinion. I can't say I wasn't happy to have a few left over to treat myself the next day though! You know how it is when you entertain, you forget to serve yourself sometimes.
Coconut & PB Cookies
These little gems don’t require any funky flour mix! They are simply gluten free and definitely finger lickin’. The coconut lightly toasts on top and gives a crunchy texture to the very smooth melt in your mouth cookie. I doubled the recipe below since I was feeding an army of rambunctious reggae guests but the original makes plenty for the family!
Ingredients
Directions
Preheat your oven to 350°F.
In a mixer beat your egg, sugar, baking soda and vanilla. Add your peanut butter and mix until combined.
Remove from the mixer and fold in coconut. Lightly wet your hands and form golf size dough balls. Place on a non stick cookie sheet and lightly flatten. Sprinkle coconut on top for a nice crunch.
Bake for 15-17 minutes depending on how gooey you like your cookies. I pulled mine right before 17 and let cool for 10 minutes.
Did they taste delicious? YA MON!
The smells of jerk wafted into my house into the wee hours as we visited over red stripes and rum punch. Sticky plantains and syrupy pineapple bits clung to our fingers but apparently didn’t sate the all of our sweet toothed guests. Enter the coconut peanut butter cookie.
Between the fruit bowl and punch I knew that it was quite possible I would be creating an angry sugar crashed mob but that didn’t stop me. As scorching as it was, I still wanted to bake. I was a stubborn little Indie in a dread wig rolling giant clumps of peanut butter and coconut in her kitchen. I promise you this idea came prior to the rum punch drinking.
This cookie was perfect for the occasion and simple to make. I had some guests say they didn’t like coconut and were surprised to find that maybe there was an exception to their preconceived opinion. I can't say I wasn't happy to have a few left over to treat myself the next day though! You know how it is when you entertain, you forget to serve yourself sometimes.
Coconut & PB Cookies
These little gems don’t require any funky flour mix! They are simply gluten free and definitely finger lickin’. The coconut lightly toasts on top and gives a crunchy texture to the very smooth melt in your mouth cookie. I doubled the recipe below since I was feeding an army of rambunctious reggae guests but the original makes plenty for the family!
Ingredients
• ¾ cup sugar
• 1 tsp baking soda
• 1 large egg
• Dash of organic vanilla
• Pinch of salt
• ½ cup shredded coconut, plus more for sprinklingDirections
Preheat your oven to 350°F.
In a mixer beat your egg, sugar, baking soda and vanilla. Add your peanut butter and mix until combined.
Remove from the mixer and fold in coconut. Lightly wet your hands and form golf size dough balls. Place on a non stick cookie sheet and lightly flatten. Sprinkle coconut on top for a nice crunch.
Bake for 15-17 minutes depending on how gooey you like your cookies. I pulled mine right before 17 and let cool for 10 minutes.
Did they taste delicious? YA MON!
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