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Coconut Cookies

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Delightfully chewy and buttery Coconut Cookies that are gluten-free, perfect for any gathering.

Ingredients

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  • 1½ cups (180 g) all-purpose gluten-free flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¾ cup (170 g) unsalted butter, softened
  • ½ cup (100 g) light brown sugar
  • ½ cup (100 g) white sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 2 cups (160 g) unsweetened shredded coconut (divided)

Instructions

  1. Line two large baking sheets with parchment paper.
  2. Whisk flour, salt, baking soda, and baking powder in a bowl.
  3. Cream butter, brown sugar, and white sugar in a large bowl until fluffy.
  4. Add the egg and vanilla. Mix until just combined.
  5. Incorporate dry ingredients and 1½ cups shredded coconut. Mix until just combined.
  6. Scoop dough and roll the tops in the extra ½ cup coconut.
  7. Place dough balls on baking sheets spaced 2 inches apart.
  8. Chill trays for 30 minutes in the fridge.
  9. Preheat oven to 350°F (or 320°F for convection).
  10. Bake for 13–15 minutes until golden on the edges.
  11. Cool on trays for 15 minutes, then transfer to wire racks.

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/coconut-cookies-recipe/