Apparently we have coconut on the brain lately as we’ve featured several awesome gluten-free recipes which include coconut in the ingredients. Coconut isn’t for everyone, but if you like it, give these gluten-free cookies a try. You won’t regret it!
If you’d like to check out other recipe ideas, check out our gluten-free recipes page!
Gluten-Free Coconut Cookies Recipe
Cookies Ingredients:
- 60g (2oz) butter, softened
- 125g (4oz) caster sugar
- 1 large egg, beaten
- 75g (2½oz) desiccated coconut
- 150g (5oz) gluten-free plain flour
- 8 glacé cherries, halved
- Baking sheet(s) lined with non-stick liner or baking parchment
Cookie Directions:
- Set the oven to gas mark 4 or 180°C.
- Tip the butter and sugar into a bowl and beat them together until smooth.
- Add the beaten egg.
- Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour.
- Mix all the ingredients together to give a smooth, firmish dough.
- Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut.
- Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s).
- Press half a glacé cherry on top of each biscuit.
- Bake the biscuits in the center of the oven for 15-18 minutes, or until they are a light-golden color.
- Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
- The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month.
- Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.
