Zagnut candy bars are like a crumbly, coconutty Butterfinger, minus the chocolate. These cookies play off that crisp coconut texture, combining both coconut flour (often found with the gluten-free products) and shredded unsweetened coconut. You also can make your own coconut flour by pulsing unsweetened shredded coconut in a food processor until finely ground.
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COCONUT WAFERS
Start to finish: 30 minutes
Makes 3 dozen
- 1 cup packed brown sugar
- 2 eggs
- 1/4 cup (1/2 stick) melted butter
- 1 cup finely shredded unsweetened coconut
- 1/2 cup coconut flour
Heat the oven to 375 F. Coat a baking sheet with cooking spray.
In a large bowl, use an electric mixer to beat together the brown sugar and eggs. While mixing, add the melted butter, then the coconut, then the coconut flour. Mix until well blended.
Working in batches, drop small mounds of dough by the teaspoon onto the prepared pan, leaving 2 inches between them. The mounds should spread slightly. If not, flatten to 1/8 inch thick. Bake for 10 minutes, or until golden brown. Gently loosen the cookies with a thin spatula and transfer to a cooling rack. Wash, dry and re-coat the pan between batches.
Once cooled, store in an airtight container at room temperature for up to a week.
Nutrition information per serving: 60 calories; 30 calories from fat (50 per cent of total calories); 3.5 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 1 g fiber; 6 g sugar; 1 g protein; 10 mg sodium.
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