Gluten-Free, Coconut Cookies
Servings: 24 cookies
Preparation Time: 5–10 minutes
Ingredients:
- 1/2 cup butter, more for pans
- 1/2 cup sugar
- 3 eggs (large), lightly beaten
- 1 teaspoon vanilla
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup shredded coconut
Directions:
Preheat oven to 375 degrees and butter two baking sheets.
In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter. Add the sugar and continue mixing until light and fluffy. Add the eggs and vanilla and mix thoroughly.
In a small mixing bowl, use a whisk to combine the coconut flour, salt, and baking soda; whisk vigorously to break up any clumps of flour. Add the dry ingredients to the wet mixture, and then stir in the shredded coconut.
Drop by tablespoonfuls onto the greased cookie sheet, one inch apart; bake 8–10 minutes until the bottoms are golden. Use a spatula to transfer the cookies to a rack to cool.
Recipe and photo submitted by Jennifer, Gainesville, FL.
