Let’s not talk about the fact that Labor Day weekend has come and gone, okay? Instead, let’s talk about chewy, melt-in-your-mouth rich vegan coconut cookies. The kind of cookies you could bring to a gathering of even the staunchest omnivores and feel good about. The kind of cookies that you just want to keep on eating and eating and eating, even when your stomach groans in protest.

I’ve made these cookies three times in the past few weeks, twice to share at events, and they haven’t let me down. I’ve basically veganized this recipe, toned down the fat and sugar just a bit, and tweaked a few other things to my taste. I highly recommend using shredded (not flaked!) coconut — it seems to melt into the cookies, providing them with coconutty goodness, without those noticeable flaky bits that might distract from your eating pleasure. (I buy it at Wegmans, but Amazon also carries shredded coconut from Bob’s Red Mill.) Adding the coconut early on helps it soften up and become infused with the creamed sugar and butter. The result is a true delight.

Almost as good as the final product? The fact that this recipe is so, so easy — you can make it in a single bowl, plus a small one for mixing up your flax egg. I use my KitchenAid stand mixer, but a hand mixer or even good old-fashioned elbow grease will do the trick.

If you’re feeling decadent, I bet these would be amazing drizzled with chocolate… but I’ve been too impatient to try that!

These tropical treats are a perfect vegan Memorial Day recipe, and they work equally well as a vegan Labor Day dessert. Heck, they’re good any old time!

Chewy Coconut Cookies
Makes ~18 cookies

• 6 T Earth Balance buttery sticks, softened
• 1/2 C brown sugar
• 1/4 C white sugar
• 1 tsp vanilla extract
• 1 flax egg (1 T ground flax mixed with 3 T warm water)
• 1 cup unsweetened shredded coconut
• 1 cup unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Preheat the oven to 350˚F and have two cookie sheets ready to go. (You can line them with parchment paper if you’d like; it’s not necessary, but if your sheets are finicky, feel free to try it.)

First, make the flax egg by whisking the ground flax with the water until combined. Set aside.

In your stand mixer (or using a hand mixer or your own brute strength), cream together the Earth Balance, sugars, and vanilla until well combined; it should take two to three minutes. Pour in the flax egg and mix for another 15 seconds or so.  Add the shredded coconut and mix on low until it’s folded in to the creamed butter and sugar.

With the stand mixer (if using) off, add the flour, baking powder, baking soda, and salt, then mix on low until all ingredients are incorporated. It should take just a minute.

Scoop rounded tablespoonfuls of dough onto your cookie sheet, leaving about 2″ between each cookie. Press down slightly. Bake for 10 minutes, and let cool for another 5 before removing from the cookie sheet.

Enjoy!

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