Coconut Dreams
Every year on my birthday, my mother would give me the option of a cake or these light-as-air,
delightful cookies. My choice never varied. When I changed my eating patterns, I worked
feverishly to duplicate these babies. The results are just yummy.

What You'll Need
1 & 1/2 cups whole wheat pastry flour
generous pinch sea salt
1 teaspoon baking powder
1/2 (one half) cup unsweetened shredded coconut
1/4 (one quarter) cup avocado or light olive oil
1/3 (one third) cup brown rice syrup
1 teaspoon pure vanilla extract
vanilla soymilk

chocolate glaze:
1/4 (one quarter) cup vanilla soymilk
2 teaspoons brown rice syrup
1 cup non-dairy, grain sweetened chocolate
1 cup lightly toasted unsweetened shredded coconut

Instructions
Preheat oven to 350º and line a baking sheet with parchment.

Whisk together flour, salt and baking powder. Mix in coconut, oil, rice syrup and vanilla, stirring to combine.
Slowly add soymilk, stirring, to create a soft, moldable dough. Do not overmix.

With moist hands, roll the dough into 1-inch spheres and arrange on baking sheet about an inch apart.
Bake until the cookies are firm, but still yield easily to touch, 13-15 minutes. They cookies should still be soft
when removed from the oven. Allow to stand, undisturbed on the baking sheet for 5 minutes before
transferring to a wire rack to cool completely.

For the glaze, place soymilk and rice syrup in a small sauce pan over low heat and warm through. Pour over
chocolate and whisk briskly to create a smooth frosting.

To toast the coconut, spread on a small baking sheet and bake at 350o until light golden brown, 2-3 minutes.
Keep an eye on the coconut, as it can burn quickly.

To finish the cookies, spoon chocolate glaze over cookies, letting it run down the sides a bit, mounding toasted
coconut on top of each one. Makes 18-24 cookies.