Remember how I mentioned that I’ve recently gotten into making gluten-free sweets? Well, I’m back with a new gluten-free recipe! 🙂
I love these adorable coconut cookies. They just melt in your mouth! They go best with a cup of tea but taste just as good with a cup of coffee, so whether you’re a tea person or a coffee person, you’ll really love these sweets! 🙂
I confess that I chose to use coconut again because I’m going through a coconut phase right now. 😀 What can I say? Put coconut in anything and I’ll be happy!
Aside from the fact that they’re gluten-free, what’s great about these cookies is that they’re super easy to make. Just mix all the ingredients to form the dough, wrap it in plastic, and put it in the fridge for an hour to set. Then comes the fun part: molding the dough into shapes and baking them into cookies! 😀 Make them into any shapes and sizes you want, and try dipping them in chocolate or covering them with powdered sugar or coconut. Whatever suits your mood! 🙂
However you shape them, the cookies will be delicious. I made two batches to experiment until I achieved just the right amount of sugar: not too sweet and not too bitter. You’ll see for yourself how they came out perfect! 😉
○ RECIPE ○
- 2 cups gluten-free flour (200g)
- 1 1/3 cups coconut flakes (100g)
- 1/2 cup granulated sugar (100g)
- 3/4 cup powdered sugar (75g)
- 1 stick + 1 tablespoon butter, room temperature (125g)
- 1/2 cup milk (100ml)*
- 1/2 lemon (crust)
- 1/2 lemon (juice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
*For vegan cookies, substitute with any dairy-free milk of your choice. They’ll be just as tasty, promise. 😉
○ PROCEDURE ○
- Preheat the oven to 360°F.
- Mix the butter with the granulated and powdered sugar.
- Add the milk, vanilla extract, lemon crust, lemon juice, and coconut. Mix until combined.
- Add the flour and baking powder.
- Shape the dough into a disk and put it in the fridge for an hour to set.
- Divide the dough into three parts and shape it into little crescent moon pieces.
- Place the pieces on a baking sheet lined with parchment paper
- Bake for about 10 minutes.
- Lift one cookie after 8 minutes. If the bottom is yellowish, they’re done. (Be very careful not to overbake the cookies! They should not change color while baking. If they do, they’re overbaked and won’t be as light as they should be.)
- Leave the cookies on the sheet for 3 minutes after they’re done, then move them to a cooling rack to cool completely.
- Roll the cookies in powdered sugar. You can also dip them in melted chocolate if you prefer. 🙂
And there you have it: delicious gluten-free coconut cookies ready to enjoy with your afternoon tea! 🙂