Vickys Coconut Cherry Cookies, GF DF EF SF NF
Love these! If you like them a little thicker, chill the cookies in the fridge a half hour before baking so they don't spread so much. If you don't need these to be gluten free, replace the flours and starches with 150g (1 & 1/4 cups) plain flour
Vickys Coconut Cherry Cookies, GF DF EF SF NF
Love these! If you like them a little thicker, chill the cookies in the fridge a half hour before baking so they don't spread so much. If you don't need these to be gluten free, replace the flours and starches with 150g (1 & 1/4 cups) plain flour
Cooking Instructions
- 1
Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
- 2
Cream the butter and sugar together
- 3
Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
- 4
Add the flours, starches and vanilla and mix to a soft dough
- 5
Halve the dough and keep halving each piece until you have 16 pieces. Halve the first big piece, then halve each of those pieces so you have 4 bits, then halve those so you have 8 pieces, then halve all those once more
- 6
Roll each into a ball then roll in the coconut you set aside earlier
- 7
Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each
- 8
Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely
- 9
Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month. Heat through in a warm oven to freshen up after defrosting
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