|Gluten Free Coconut Cookies|
Yield: Makes 1 1/2 dozen cookies
|Close-up Gluten Free Coconut Cookies|
2/3 cup Coconut Flour (Gluten Free) or 2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/8 teaspoon Coarse/Kosher Salt
1 1/2 cup Sweetened Coconut Flakes
1 cup, 2 sticks Unsalted Butter, softened and each cut into eight cubes
1 cup Granulated Sugar
5 teaspoons Whole Milk
1 teaspoon Pure Vanilla Extract
|Yummy Gluten Free Coconut Cookies|
In a medium size bowl, sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of mixer with paddle attachment, cream butter and sugar for about 2-3 minutes.
Slowly add coconut flakes just until incorporated.
|Cookies right out of the oven|
Add milk and vanilla extract just until incorporated.
Take dough and knead. Cover with plastic wrap and let it set in the fridge for 2 hours.
Heat oven to 350 degrees.
Using a melon baller or small ice cream scoop, form into balls and place on baking sheet lined with parchment paper.
|Pretty cookies has my name on it.|
Bake cookies for 11 to 14 minutes or until the edges are golden brown. My cookies baked in 14 minutes.
Let cookies rest for 10 minutes and then transfer to wire racks to cool completely; about 1 hour.
For the Eggless Coconut Cookies recipe, please visit Ruchi's Kitchen: