Vickys Coconut Cookies, Gluten, Dairy, Egg & Soy-Free

1. 1

   Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper

2. 2

   Cream the butter and sugar together

3. 3

   Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture

4. 4

   Add the flours, starches and vanilla and mix to a soft dough

5. 5

   Halve the dough and keep halving each piece until you have 16 pieces.

6. 6

   Halve the first big piece, then halve each of those pieces so you have 4 bits, then halve those so you have 8 pieces, then halve all those once more

7. 7

   Roll each into a ball then roll in the coconut you set aside earlier

8. 8

   Place the balls onto the baking sheet.

9. 9

   Flatten with the palm of your hand and place a cherry half in the centre of each

10. 10

    Bake for 16 - 18 minutes.

11. 11

    Let cool on the sheet a minute before transferring to a wire rack to cool completely

12. 12

    Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month.

13. 13

    Heat through in a warm oven to freshen up after defrosting

* Per serving · 4 servings · Values may vary.

No additional tips available.