BRAZILIAN COCONUT COOKIES
2/3 C. sugar
1/2 c. butter, softened
1/4 c. coconut milk (full fat)
2 t. vanilla
1 egg (egg substitute)
2 c. gluten free flour
1/2 c. cornstarch (arrowroot?)
1/4 t. salt
1 c. unsweetened coconut
stir together sugar and butter. stir in coconut milk, extract and egg. mix until smooth. add flour, cornstarch and salt and stir until smooth. stir in coconut. cover and refrigerate 1 hour.
preheat oven to 300. line 2 baking sheets with parchment. roll dough into 1" balls and place on baking sheet. drag fork across the top and bake 15 to 18 min.
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