• 1 1/2 cups unsweetened organic coconut
• 1 cup organic flour (spelt, oat, whole wheat pastry)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1/3 cup light agave or date syrup
• 1/4 cup vegan margarine, melted

Preheat oven to 350.

Line cookie sheet with parchment. 

In skillet toast coconut till golden brown. Cool completely. Then whisk in flour, baking powder and salt.

In bowl, combine sugar, agave or date sugar, and margarine. Stir well, then add wet ingredients into dry mixture. Do not overbeat.

Use ice cream scoop to portion out dough. Place 1" apart.

Bake 10-12 minutes until barely browned. Let rest on sheet for 10 minutes before removing to cookie rack.