Think of these crunchy treats as a cross between a macaroon and a sugar cookie. For Day 9 of our 12 days of Christmas cookies, we’re harnessing the nuttiness of coconut in these gluten-free cookies.
Coconut Crunch Cookies
Yield: 36 cookies
Active Time: 15 minutes
Total Time: 3 hours
Ingredients
Scant 1/2 cup coconut flour
1 3/4 cups shredded coconut
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
6 tablespoons softened butter
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 large egg white
1/4 cup water
Instructions
Place all ingredients in the bowl of a stand mixer and mix until well incorporated. Form the mixture into a cylindrical log 2 inches in diameter and wrap in parchment paper. Chill in fridge for 2 hours or up to 3 days.
When ready to bake, preheat oven to 350 degrees and line a couple baking sheets with parchment paper. Using a sharp knife, cut dough into 1/4-inch rounds. Place cookies 1 inch apart on baking sheets. Bake for 12 to 14 minutes, rotating the baking sheets halfway through the baking time. Let cookies cool completely before removing from baking sheets.
Photo credit: Paul Delmont
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Merce Muse
Thrive Market Food Editor