Cherry Coconut Cookies {Vegan}
Cherries, coconut, pecans....what's not to love? This cookie is a showstopper!
Ingredients
- 3/4 C Sugar Vegan
- 2/3 C Vegetable Shortening
- 1/4 C Silken Tofu blended until smooth
- 1 tsp grated Lemon Zest
- 3/4 tsp Almond Extract
- 1/2 tsp Salt
- 1-3/4 C All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 C Flaked Coconut
- 1/2 C Pecans chopped
- 1/3 C Cherries drained & quartered
Instructions
- Preheat oven to 350 degrees.
- In a bowl, mix together the dry ingredients (flour, baking powder, baking soda).
- In the bowl of an electric mixer, combine sugar, shortening, tofu, lemon zest, almond extract and salt. Beat on medium speed until blended.
- Add the dry mixture and beat just until blended.
- Fold in coconut and pecans, add cherries last so as not to discolor the batter too much.
- Shape into 1" balls and place on a silpat, or ungreased cookie sheet pan.
- Bake for 11-12 minutes. Cool 2 minutes on cookie sheet and then transfer to a cooling rack to cool completely.
Mike says
I’m missing when you add the flower, baking soda, and baking powder
Not a baker but looks great
aimee says
Hi Mike, I just re-read the recipe and I’m sorry it wasn’t more clear. I have updated it, but please let me know if you have any questions. It’s a really delicious cookie. Also, if you don’t want to use the tofu, applesauce (same measurement) is a great substitute!