By: Sammi Ricke
I was inspired to make these Coconut Zucchini Cookies as I was scrolling through a fellow blogger’s zucchini recipe round up. I have TONS of zucchini in my garden waiting to be harvested at this very moment, so I thought it would be a fun afternoon task to come up with my own version.
I don’t know why, but I was intrigued by the idea of doing a zucchini cookie with coconut and a little chocolate.
The end result is a delightful cake-like cookie that is just heavenly.
The fun part of this recipe is that it uses so many different varieties of coconut! Coconut is packed with nutrients and healthy fats, and is a fabulous addition to a healthy diet.
These cookies have coconut oil instead of butter, coconut sugar instead of refined sugar, and coconut shreds to bump up the coconut flavor even further!
Even with all these additions, the coconut flavor is subtle and sweet.
The chocolate really is the “icing” on these cake-like cookies! It is a little added sweetness and I am sure we can all agree that a bit of chocolate makes everything better, right?!
We labeled this one SUSTAIN, so long as you only eat one or two.
If you sit down and eat half the batch, then it is definitely a SPLURGE! We won’t judge you, by the way. We have a hard time using portion control with these too!
My very favorite way to preserve the zucchini harvest is Sarah’s Zucchini Relish!! It is just like pickle relish for hot dogs or burgers, but WAY better and beautiful to boot! Sarah and I use green zucchini, yellow squash, red pepper and the jars turn out just gorgeous. We are working on a version of this recipe to share with you all soon!
I see these cookies becoming a summer tradition in our home!
Recently, I made a double batch and froze half. The other night, I pulled a few out of the freezer to thaw for breakfast the next morning. The kids were overjoyed that they had cookies with their eggs.
These Coconut Zucchini Cookies are perfect for your next sweet treat or potluck! Everyone will be asking you for the recipe.