As a kid, I hated coconut. In fact, I would say that most of the food I eat today I hated as a kid. Oh, how I struggled with broccoli, which I think was due in large part to my mother cooking it until the previously vibrant and green, cruciferous vegetable resembled, and smelled, like yellow diarrhea. Now I eat it slightly steamed most days.

Sadly, the seventies don’t really bring to mind much fresh or raw food – overcooked and canned dominated my diet.

Back to coconut and my foodie flip flop. It’s quite possible the only encounter I ever had with it as a child was an unfortunate Thanksgiving dish that I vaguely remember containing Jell-O, pineapple and the sickly sweet, shredded coconut. 

Luckily in today’s expanded culinary world, we have coconut oil, coconut cream and organic, shredded coconut meat and a bounty of things to do with them.

When I started this blog I really never intended to include recipes, but because good food has been such a huge part of my healing, I believe it’s worthwhile sharing. Today I offer this ridiculously simple, healthy and decadent, gluten-free coconut cookie that is from my new favorite cookbook, Primal Cravings from Brandon and Megan Keatley at Health-Bent.com. I love the site because it is devoted to bringing comfort foods back in a healthy way.

It is so important to remember that nourishing your body with nutrient dense and delicious food is a tremendous compliment to the healing process.

This cookie is a tribute to the Samoas Girl Scout cookie, which is not a favorite of mine, but does bring back fond memories of selling my fair share of those boxed cookies back in the day. I am truly a dismal sales person, but I sold the hell out of Girl Scout cookies. I don’t remember what drove me, but when cookie sales time rolled around, I had a knack for it and rocked the neighborhood.

Even if you aren’t fond of coconut, give them a try. It’s hard to describe how amazing they are.

 

Chocolate Coconut Scout Cookies

Huge thanks to Primal Cravings

 

1 & ¼ cup unsweetened coconut, shredded

1/3 cup coconut sugar

¼ cup coconut oil, melted

1 egg

1 teaspoon vanilla

¼ cup organic chocolate chips

Preheat oven to 350 degrees.

In a large bowl, whisk together coconut oil, egg and vanilla. Stir in shredded coconut and sugar. Fold in chocolate chips.

Onto a baking sheet lined with parchment, drop a tablespoon of dough and use your fingers to mash the dough into a uniform circle. Place about an inch apart — the dough does not spread much.

Bake until edges are golden brown, approximately ten minutes.

So yummy!

Eat well and heal your soul.

-db

Who is Dianna Bonny?

Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.