I really don’t know how to relate these lovely little cookies to pelvic health…. Perhaps the fact that coconut is high in fiber? Whatever… They’re so good, I just had to share the recipe!
My mom asks for these cookies every year for her birthday. The original recipe calls for sweetened condensed milk and butter, but since both my mom and I are dairy-free I revised the recipe and ended up with this. Just as good as the original! Gluten free, dairy free, soy free, and low in refined sugar. Just for you! And for my mom, and for me… and me… and me… (I’ve been sugar-free for about a week now, but these cookies did me in. I had to sample a few today. It was worth it.)
Porcupine Cookies Revisited
In a large bowl, combine 1/2 cup chopped dried apricots, 1/2 cup raisins, 1 cup chopped toasted pecans (to toast, place in a pie plate or cookie sheet and bake at 300 degrees for approx 10 minutes until they smell FABULOUS), 12 oz semisweet chocolate chips (soyfreesales.com sells a fantastic semisweet chip), and one 14 oz bag of sweetened flaked coconut. Mix together with your hands.
Combine 1/2 cup chopped Medjool dates, 1/4 tsp sea salt, and 1/2 can of coconut milk (full fat, please! None of that “lite” stuff) in a blender. Blend until smooth and creamy.
Add creamy mixture to dry mixture and stir with a wooden spoon until fully combined. You may need to add another spoonful or two of coconut milk — everything in the mixture should be fully coated and hold together somewhat. Drop mixture (hefty tablespoons) onto a nonstick cookie sheet or a sheet lined with parchment or a Silpat. You may need to lightly form them with your hand or spoon so that they hold together. Bake at 325 degrees for 10-12 minutes, or until coconut is lightly golden. Remove from oven, lightly smash them with a spatula to allow the chocolate to ooze. This will help keep them together once the chocolate cools. Let cool fully before transferring onto a plate (or else they’ll fall apart). DECADENCE.
