The best coconut cookie recipe

1. Preheat your oven to 180°C (350°F).

2. Pour the coconut water or coconut milk into a bowl. Add the nut butter and the sweetener and whisk them. If you want, add baking powder and some vanilla extract. Mix again and add the shredded coconut and the sesame seeds. When you mix all ingredients together, you’d have something like thick puree. If you think your mixture is too liquid, add some more shredded coconut.

3. Put baking paper on your baking tray and pour about a tablespoon of the mixture onto the paper. Since there’s nut butter in the recipe, the cookies will spread, so give them enough space. The more space they have, the crispier they’ll be.

4. Bake for about 8-10 minutes and check them regularly because they burn easily.

5. Don’t touch them until they have completely cooled down, because you can easily break them.