Coconut Ginger Wafers

19 Aug

It’s a Monday.  Sometimes Mondays just need a cookie.  And sometimes baking and eating a sugary or chocolatey batch of homemade cookies leaves me feeling slightly (okay… OVERWHELMINGLY) piggish for the rest of the week.

On such Mondays, it’s good to have a cookie in your arsenal that feels less cookie-esque.  An uncookie.

“Where could I find such a cookie?” you might be asking.

Don’t worry dear friends- I’ve got you covered.

Go Running, Mama!- Coconut Ginger Wafer

Enter the Coconut Ginger Wafer (See… I’m not even calling them cookies so clearly there is no way you could overindulge!).  These babies are light, crisp, packed with healthful coconut, and just the right balance of zingy and tropical without being cloying.

Indulge your sweet tooth without sabotaging a new week of goals just waiting for you to put your best foot forward.

Happy Monday, y’all!

Go Running, Mama!- Coconut Ginger Wafer

Coconut Ginger Biscuits

  • I c + 2 tbs shredded unsweetened coconut
  • 1 c all-purpose flour
  • 3/4 c + 2 tbs coconut palm sugar
  • 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp coarse salt
  • ginger infused granulated sugar
  • water

Directions: Whisk together dry ingredients (excluding granulated sugar) in a mixing bowl.

Stir in water by the tablespoon to make a thick dough.  You will add around 6 tbs.  Thoroughly mix between each addition to allow liquid to distribute evenly and to avoid adding too much water.

Turn dough out onto plastic wrap, wrap tightly, and refrigerate for 20 minutes to make dough more manageable to work with.

Preheat oven to 375 degrees F.

Roll dough slightly thinner than 1/4 inch thickness between two pieces of parchment paper.  Remove top layer of parchment and cut dough into rounds using a two inch diameter circular cookie cutter.  Transfer cookies to a parchment lined baking sheet and sprinkle with granulated sugar.  Bake cookies 9-10 minutes until just beginning to brown on the edges.

Collect leftover dough, return to refrigerator to chill while cookies bake, then repeat from the rolling step until remaining dough has been used.

Transfer immediately to a cooling rack to cook completely before serving.

Best- and most crisp- if consumed the day they are baked.  Must be stored in an airtight container.

Makes about 30 cookies.

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