Carrot Coconut Cookies

Wonderful cookies. After reading other reviews I made them large since they were so soft and didn't spread. I froze them and pulled them out a couple at a time to thaw for a nice snack for about 3 weeks and they were just as good. The icing makes it.

My Mom used to make these all the time when I was growing up. They were great. I made some the other day and they were still good. I don't remember my Mom adding coconut though. They don't spread very much and are soft and tasty.

Very yummy. I did slight modifications though, added 1.5 T of cinnamon, plus about a teaspoon of coconut extract to the cookie batter. I followed the directions for the frosting but then found it not quite the desired consistency so I did add an additional 2 tablespoons of orange juice. They were very soft and cake like, and the frosting added just the extra sweetness they need to be delish.

Pretty good.Just not the absolute best.

Yummy - love the icing!! :)

I always hesitate to rate recipes that I've altered... but I also want to help others by noting changes I made and results. Since coconut is the new miracle food, I used 1/4 C coconut flour (the fiber in it is supposed to be especially good for your digestive system) + 1.75 C gluten-free flour. I used 1/2 C butter and 1/2 C coconut oil (since coconut oil is supposed to be really good for your brain cells and I need all the help I can get). I boiled three medium carrots, figuring they'd easily make 1 C once mashed -- they only made 3/4 C, so I was a little short on the carrots. Finally, I reduced the coconut to 1/4 C because I was afraid that with the changes I'd made, the coconut flavor would be overwhelming if I didn't. The cookies were really good; light and cakey. Hubby loves them and told me he wants me to make them again.