12/27/10

Coconut Cookies

Yes, they are gluten-free and dairy-free. And yes, they are scrumptious
Coconut Cookies
a mix of perfection: coconut macaroons and butter cookies
prep time: 30 minutes, total: 1 hour
(makes about 36)
you need:
1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chilled smart balance butter substitute, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups gluten free flour, spooned & leveled (mine is a mixture of almond flour, brown rice flour, and tapioca flour)
do this:
Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add smart balance, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
now hide them from your friends and family
(or share if you are nice)







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