Coconut bonbon cookies

Ingredients

• 50 g all-purpose flour
• 50 g shredded coconut
• 30 g vegan butter
• 35 g sugar
• 15 g cornstarch
• 15 ml plant-based milk
• 15 ml plant-based cooking cream
• 2 g baking powder
• 1 g vanilla (optional)
• About 30 g more shredded coconut, for rolling

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 180°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the sugar and vanilla until smooth and creamy.
3. Still beating, add the cornstarch, plant-based milk and plant-based cooking cream alternately.
4. Mix the baking powder with the flour and the 50 g of coconut and add it gradually, mixing constantly.
5. Shape small balls with a spoon, roll them in a bowl with the coconut for rolling and place them on the baking sheet, a little apart.
6. Bake for 12 minutes at 180°C (350°F), until the coconut is golden on top and underneath.
7. Let them cool completely on a wire rack.
8. Once cool, if you like, dip the bottoms in melted chocolate and let it set somewhere cool and dry.

Nutrition facts

Approximate, per serving (about 21 g). Calculated with data from USDA FoodData Central.