Sometimes you win.
Sometimes you lose.
...and sometimes you make cookies.
My experience with tailgating food has typically been this - people put a lot of effort into their dips & wings, burgers and barbecue...
...and then they pick up a package of cookies from the grocery store?
Now, nothing against the occasional grocery store cookie, but when the pigskin party is in play, I'm really inclined to like a home-baked goodie myself. Even better is when that home-baked goodie is a better-for-you option...like these (high fiber) Coconut Cookies.
My friend Gretchen at Kumquat turned me onto coconut flour. This stuff is amazing in a dessert. It's got this really rich, genuine coconut flavor... the kind that only comes from real coconut (not that bottled imitation stuff.) And that's reason enough to love it. But the fiber content is the real health winner. According to at least one source I found, it has the highest percentage of dietary fiber (nearly 60%) found in any flour.
The caveat - all of that fiber does impart a slightly different texture. It's crumbly... in a good way... the fat in the coconut flour keeps baked goods from being "dry" tasting, but it's still more crumbly than traditional all-purpose flour... think scones & you'll get the picture.
These cookies were made using an equal combination of whole-wheat pastry flour & coconut flour (and are based off the very talented Sophistimom's version of Chewy Lemon Snowdrop Cookies). They make a nice little sweet addition to the end of the tailgating table or go great with a cup of coffee the next morning after a big win. I'm hoping more baked goods show up on your tailgating table this week. And I'm certainly hoping I can grab a sweet bite with my coffee on Sunday morning after a WIN.
(high fiber) Coconut Cookies
1 3/4 cups flour*
pinch of salt
1 1/2 teaspoons baking powder
8 tablespoons unsalted butter
1 large egg
1/2 cup granulated sugar, plus more for sprinkling
2 tablespoons pineapple juice
Pineapple Glaze (combine powdered sugar and pineapple juice to make glaze thick enough for drizzling over cookies)
Preheat oven to 325 degrees. Coat a baking sheet lightly with cooking spray. In a medium sized bowl, whisk together flour, salt and baking powder. Set aside.
In an electric mixer fitted with the paddle attachment, cream together butter, egg and sugar. Mix until very smooth and scrape down the sides.
Using very small ice cream/cookie scooper or teaspoon, drop dough onto baking sheet. Bake for 10-15 minutes. Remove from oven and press cookies down gently with your hand to flatten slightly. Let cool for a few minutes on the cookie sheets. Drizzle with Pineapple Glaze.
*I used a combination of nearly equal parts whole wheat pastry flour + coconut flour to total 210g