Coconut Yam “Cookies”

Coconut Yam “Cookies”

 You can bake the yam “cookies” without any coconut or agave nectar, if preferred. INGREDIENTS 2 Korean yams, scrubbed clean, sliced 1⁄2-inch thick2 tablespoons agave nectar2 tablespoons raw unsweetened coconut flakes METHOD Preheat the oven to 37.5ºF.On a parchment-lined baking sheet, place the yam slices in a single layer.Drizzle with agave nectar and sprinkle with coconut flakes.Bake for 25−30 minutes until the centers are soft and chewy.Makes about 12 cookies FROM: The Fresh Energy Cookbook: Detox Recipes To Supercharge Your Life by Natalia Rose and Doris Choi