Not exact matches
Coconut was generally a very exotic flavor to us back then, since the Soviet flavor lexicon most definitely did not involve anything
coconuty (another fun fact about growing up in the Soviet Union: I tasted my first banana when I was 16 years old because they were so difficult to get a hold
of).
I substituted some
of the almond milk with coconut milk for extra
coconuty taste and the rest with soy milk as that came at hand.
I love that the recipe isn't too sweet (one
of my least favorite things about most cookie recipes is too much sugar) and the
coconuty, salty, sweet, nutty flavor is waaay too addicting (I'm on my 3rd cookie already).
It is easy, it is simple, it is creamy and
coconuty, it is made from pantry staples and it tastes much, much better a couple
of hours after it has been cooked.