White Chocolate Coconut Cookies

These are easy and so, so good! Sweet and coconutty, almost like macaroons.

My pantry challenge ingredient of the day is homemade sakura liqueur. I got it last year, as part of a wonderful care package from the talented and generous Amatō over at Wagashi Maniac. Since I was pregnant at that time, I never got to use it. Now I rediscovered the bottle and thought it would be great combined with white chocolate and coconut, so I made these cookies. If you want, you can buy the liqueur online, but this recipe works great with any other sweet liqueur or probably even with soy milk (you can add some vanilla extract, too). (If using non-dairy milk, you probably will need less than 1/4 cup. Add the liquid tablespoon by tablespoon until the batter comes together.)

White Chocolate Coconut Cookies (makes about 13)

adapted from this recipe

50 g (1/4 cup) sugar
50 g vegetable oil (1/4 cup + 1 tablespoon)
60 ml (1/4 cup) sakura liqueur
120 g (1 cup) all purpose flour
1/2 teaspoons baking powder
50 g (1/2 cup) dried, shredded coconut
60 g (2 oz) chopped white chocolate
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a bowl, whisk together sugar, oil, and liqueur. Sift in flour, add baking powder and shredded coconut. Fold in chocolate. Mix the batter together with your hands. It will probably be a bit crumbly and on the dry side, but don’t worry.  Shape into balls, golf ball size, and place on the baking sheet. Press down with your hands as these cookies won’t spread. Bake for 7-8 minutes, or until golden brown.

Are you baking any cookies or other treats for Vegan MoFo?

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