Mandarin Coconut Cookies

Makes about 3 dozen

Ingredients: 

• 2 mandarin oranges, such as Satsuma or Clementine
• 3/4 cup Vegan Cane Sugar, divided
• 3/4 cup Organic Expeller Pressed Virgin Coconut Oil, melted and cooled slightly
• 2 teaspoons pure vanilla extract
• 1/2 cups all-purpose flour
• 1 cup finely grated unsweetened dried coconut, divided
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt

Preheat oven to 325°F. Use a vegetable peeler to remove outer peel from mandarins, and then finely chop it to obtain 1 tablespoon zest. Juice mandarins to obtain 1/4 cup juice. Set aside. In a large bowl, beat 1 1/4 cups sugar and oil on medium speed for 1 minute. Add juice, zest and vanilla and beat again. Add flour, 1/2 cup coconut, cornstarch, baking powder and salt; beat again until combined. In a bowl, combine remaining 1/2 cup sugar and 1/2 cup coconut.

Form dough into 1 1/2-inch balls. Arrange 2 inches apart on a parchment-paper-lined baking sheet. Dip a flat-bottomed glass in water and then in sugar mixture. Press down firmly on each cookie, re-dipping the glass as needed. Bake until golden brown and just firm, about 15 minutes.

Nutritional Info: 

PER SERVING:120 calories (50 from fat), 6g total fat, 5g saturated fat, 0mg cholesterol, 40mg sodium, 16g carbohydrate (0g dietary fiber, 8g sugar), 1g protein