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Meatless Monday: Vegan mandarin coconut cookies

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The Garden of Eating

(Read caption) 'Vegan cookie' doesn't have to mean dry and tasteless. These little morsels sweetened with fresh tangerine or mandarin juice and topped with coconut are as lovely as the spring flowers they resemble.

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I've been known to make disparaging remarks about vegan baked goods so for me to say that these cookies are delicious means they are truly delicious.

Our friend, Karen who is the innkeeper at the lovely Woodstock Inn on the Millstream in Woodstock, N.Y., had made a batch of these the last time we stopped by to let my son Will move sand in his dumper and throw rocks into the stream.

Karen was very generous with her cookies and we sat around in the inn's kitchen/office enjoying them. When I asked for the recipe, she told me that it was from Whole Foods. So I Googled "Whole Foods mandarin coconut cookies" when we got home and, sure enough, there it was.

I've adapted their recipe slightly below as there were a couple silly / inefficient things in their version. For example, instead of removing the skin of the tangerines with a vegetable peeler and then chopping it to obtain enough zest, I've changed it to just zesting the tangerines. Time is precious, after all.


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