Chewy Coconut Cookies with Macadamia Nuts and Candied Ginger
Crispy on the edges and chewy in the middle, these coconut cookies are studded with toasted macadamia nuts and bits of candied ginger for a unique vegan cookie experience.
Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a Silpat or other sillicone liner.
In a nonreactive bowl, combine the coconut sugar, (optional) molasses, brown rice syrup, coconut butter, milk, tapioca flour, cornstarch, and vanilla. Use a fork and mix aggressively until the mixture is thoroughly combined. Continue stirring for another 90-120 seconds (and be ready for sore arms).
In a separate, smaller bowl, sift together the flours, baking soda, and salt. Add them to the wet mixture and stir until completely combined. This dough is rather stiff and sticky, so this will be somewhat difficult, but it will work - don't be tempted to add more liquid.
Fold the candied ginger and macadamia nuts into the dough. Form the dough into balls about two tablespoons in size and place them at least an inch apart on the baking sheet. Flatten them slightly.
Bake for about 12 minutes, or until the edges feel firm and a little crisp or you see any browning. The centers will still be very soft at this point. Take them out as soon as they start to brown, because they may lose their chewiness if overcooked.
(Optional step for chewier cookies) at the 10-minute mark, remove the baking sheet from the oven and, working quickly, press down gently on the cookies with a spatula or your fingers to give them a flat shape. Return to the oven.
Let cool on the baking sheet for at least 10 minutes (they will continue to get chewier until they reach room temperature). Gently remove and enjoy.