Chewy Coconut Cookies

Chewy Coconut Cookies
Contributed by
Kyra Corrigan
Serves
8-12
Time
Prep: 10 min. Bake: 15 min
A soft, chewy, gluten free cookie with a delight coconut and honey flavour. Quick to make and even quicker to eat!

Method

  1. Preheat the oven to 160°c fan forced/180°c and line a large tray with baking paper.
  2. In a large bowl combine the almond meal, coconut, baking powder, baking soda and salt.
  3. Add the egg, honey and vanilla into the dry ingredients and mix everything together until just combined. The mixture should be able to hold itself but should still be a little wet and drop off of a spoon.
  4. Drop batter by tablespoonfuls onto the prepared baking sheet, making sure they're evenly spaced as the mixture will spread.
  5. Bake in the preheated oven for 15-17 minutes until the cookies turn dark golden brown around the edges but are still soft to touch. Transfer the cookies to a cooling rack and allow them to cool completely.
  6. Once the cookies are cool, gently melt the dark chocolate over a double-boiler or in 10-second bursts in the microwave. Use a teaspoon to drizzle the chocolate over each cookie before letting the chocolate set and serving.

Buy Ingredients

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