You will love these gluten-free coconut cookies that are easy to make. Cookies are crumbly and chewy thanks to the shredded coconut we use in the recipe. We are sure the cookies will gone fast!
For coconut lovers, we have an amazing gluten-free coconut cookies with soft and chewy texture and beautiful coconut aroma. Completely gluten-free, made from three gluten-free flours and with desiccated coconut, these cookies are also a healthy bite.
Additional plus, is that these coconut cookies are so easy to make - the same as our gluten-free hazelnut cookies and gluten-free almond flour cookies.
This recipe uses combination of millet, coconut and almond flours, making these cookies completely gluten-free. Millet flour is like substitute for wheat flour, coconut flour gives mild coconut scent and sweetness while almond flour makes cookies airy.
Desiccated coconut adds subtle coconut flavour and gives some chewiness to the cookies. We opt for using demerara sugar in this recipe which has coarse texture giving some crunchiness to the cookies. We uses lots of coconut which gives the cookies some crunch and chewiness.
Making these cookies could not be any easier to make. You will need only one bowl and electric hand mixer to assemble together the ingredients. Let's check how to do this.
Recipe start with combining all dry ingredients: flours, coconut and salt in one bowl.
In another bowl beat softened butter and demerara sugar until creamy. Add egg, grated lemon zest and Amaretto and continue to beat for a few minutes. Now add dry ingredients into butter/egg mixture in two batches, beating in between to get a soft dough.
Half the dough and form 2 logs, then wrap each in cling film and cool in the fridge for about 1 hours. If you are short on time, place logs in freezer for 20 minutes to harden.
Shaping the cookies is so easy. Take logs and cut into 16 slices (7 - 8mm thick). Arrange slices on the baking tray and bake in preheated oven for 5 - 6 minutes. These cookies bake so quickly so be sure not to overbake them. Leave cookies on the tray for 5 minutes to cool, then transfer to cooling rack using thin metal spatula.
These gluten-free cookies stay fresh in an airtight container for 3 - 4 days. Baked cookies freeze well - up to 2 months. Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the fridge then continue to bake them.
The same day they are made, these cookies have a crispy texture, but over time the exterior becomes softer. The insides stay soft and chewy for several days. You can keep them at room temperature or in the fridge.