As a kid growing up in a small community, my friends and I would make our rounds early Purim morning, skipping excitedly down Kingston Avenue, our bags overflowing with shalach manos. There was always someone who delivered a bottle of chocolate milk and a danish, or better yet, some milk and cookies. Taffy and candies weren’t my thing, but cookies? Cookies were special. I’d rip open the shiny cellophane and dig right in to the perfect Purim breakfast.
Cookies have always been one of my favorite things. I love them chewy, but also crunchy, and sweet but also salty. How is that possible? Well, if you try these Grape Nut coconut crunch cookies, you’ll understand. The coconut flakes add chewiness while the Grape Nuts complement with just the right amount of crunch. They bake up into these perfect little mounds that are oh-so-pretty and perfect for a milk and cookies breakfast come Purim morning. And if you’ve got some friends down the block, I’m sure they’d appreciate a batch wrapped in cellophane, with a cold bottle of milk.
Grape Nut Coconut Crunch Cookies
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solidified coconut oil, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups lightly packed sweetened flaked coconut
1/2 cup Grape Nuts Original cereal
1/3 cup mini chocolate chips
Preheat oven to 350 degrees. Combine the flour, baking soda and salt in a bowl and stir with a whisk. In a separate bowl, beat the sugars, egg, coconut oil and vanilla until creamy. Stir in flour and mix. Add remaining ingredients and stir to combine. Place tablespoons of batter (you make need to press the mixture together if it’s slightly crumbly) onto a cookie sheet and bake for 10 minutes. Cool completely before serving.
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