Sometimes in life the best things can be borne through accidents. In baking, for me at least, this is most certainly true.
"Oh I forgot to add that ingredient. Guess we can just go on without"
"Wait was I supposed to do that first?"
As I learn more and get better in the kitchen, these slips come few and farther in-between, but still for me once and awhile they are inevitable. (I blame it on my habit of occasionally dancing while baking)
And sometimes these incidents yield even better results than the original would have.
Truth be told I didn't pay the most attention as I was making these, only glancing at the recipe occasionally. (I can't remember for sure but dancing might have been a determining factor why)
It wasn't until after the fact, when I was happily munching on them with everyone else at my house, that I realized that they were vegan! The recipe was only titled as "Coconut Biscuits" and was sneaky and unassuming and tried to pull on over on me. They were accidentally vegan.
With no butter, milk, or eggs, they are good enough to satisfy anyone's restricted diet. They are super easy to whip up, and they taste awesome too!
These are definitely a light summer cookie, with a texture similar to a coconut macaroon, but crunchier with a lighter feel to them.
So if you're vegan and can't normally enjoy a coconut macaroon, or you're not a vegan (me) and just enjoy easy and delicious cookies, give these a try!
Accidentally Vegan Coconut Cookies
Servings: 2-3 dozen
1 cup flour
1 cup sugar
1 cup unsweetened shredded coconut
1/2 tsp grated nutmeg
1/4 tsp baking soda
1/4 tsp kosher salt
sanding sugar for decorating
Stir together all ingredients in a bowl (except for sanding sugar). Stir in 4-5 Tbsp water (or enough to make a stuff dough). Shape into a rectangle, wrap in plastic wrap and refrigerate for at least 15 minutes. Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to 1/8 inch thick. Used circle cookie cutter (or glass) to cut into 2-inch circles. To make heart shape, pinch one side of circle for bottom, and indent the other side to form heart. Place cookies 2 inches apart on a baking sheet lined with parchment paper or baking mat. Brush tops of cookies with water and sprinkle with sanding sugar. Bake 11-12 minutes or until golden brown. Let cool and enjoy. These cookies are best eaten on the day that they are made.
Recipe adapted from: Martha Stewarts Cookies