These cookies are kind of amazing... In their pre-reconstructed state they were amazing... But they had dairy and gluten so they needed a few changes. Ina Gartner knows what she's doing so I really didn't want to reinvent the wheel, I adjusted them so they are OK for those of us who avoid gluten and or dairy... And the are just as good.
My husband who doesn't even like coconut said you would have to be a Communist not to like these. HA! So one of my best friends and I worked together to make 3 batches of these little cuties and they are all gone, uh oh! Can anyone say Gym!??
Ingredients.
3 sticks Earth Balance buttery sticks at room temperature (or of course butter works too)
1 cup sugar
1 teaspoon pure vanilla extract
3 cups gluten free flour recipe found on this blog entry http://www.5loavesofbread.blogspot.com/2011/09/almond-butter-chocolate-chip-cookies.html
1/2 cup coconut flour which is gluten free
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I LOVE the apricot best)
Directions.
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger, or a small rounded baby spoon works too. Drop 1/4 teaspoon of jam into each indentation, I used the same small baby spoon for topping them with jam. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. AMAZING!
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