Recipe: Appetizing Vickys Coconut Cherry Cookies, GF DF EF SF NF

Vickys Coconut Cherry Cookies, GF DF EF SF NF.

You can cook Vickys Coconut Cherry Cookies, GF DF EF SF NF using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Coconut Cherry Cookies, GF DF EF SF NF

1. Prepare 80 grams (1/3 cup) of butter/sunflower spread.
2. It's 125 grams (4.5 oz) of caster (superfine) sugar.
3. You need 80 grams (2.5 oz) of dessicated coconut.
4. It's 70 grams (1/2 cup) of + 1 tbsp) cornstarch.
5. You need 20 grams of (2 level tbsp) potato starch, not flour.
6. You need 50 grams (1/3 cup) of brown rice flour.
7. You need 20 grams of (4 level tbsp) sorghum flour.
8. You need 1 1/2 tsp of vanilla extract.
9. It's 8 of glacé cherries, halved.

Vickys Coconut Cherry Cookies, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.
2. Cream the butter and sugar together.
3. Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture.
4. Add the flours, starches and vanilla and mix to a soft dough.
5. Halve the dough and keep halving each piece until you have 16 pieces. 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.
6. Roll each into a ball then roll in the coconut you set aside earlier.
7. Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each.
8. Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely.
9. Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month. Heat through in a warm oven to freshen up after defrosting.

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