SMiLes by Meg

Gluten Free Coconut Cookies

Snuck up to Duxbury for the weekend, which of course means my mom and I baked something coconut. Her birthday is this week, and Mother’s Day was two weeks ago ish, and I’m now officially fully vaccinated, so visiting this weekend made a lot of sense. We had a great time and laughed a lot and generally enjoyed what felt like a return to almost normal.

Plus, we made some cookies that “are a cross between coconut macaroons and oatmeal cookies and SO GOOD.” (Quote from my mom.)

Start by mixing together the coconut oil, brown sugar and egg in a large bowl.

Add the oats and stir to combine.

Stir in the coconut next. I let my mom measure the coconut, and somehow a full bag of flaked coconut barely filled a cup and a half, but that may be because she follows her own advice that coconut should be packed when measured.

Finally stir in the chocolate chips.

Scoop the dough into 2 tablespoon balls and flatten each, about 2 inches apart, on a baking sheet lined with parchment paper.

You’ll want to squeeze them together a bit before smushing them flat. They won’t spread while they’re baking.

Bake at 325°F for 12 to 15 minutes, until the coconut is starting to turn golden brown.

Allow to cool about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

We made around 30 cookies with this recipe. There are not 30 cookies left as of this evening.

If you need a gluten free recipe that comes together very fast for someone that loves coconut, these are your new cookie.

Enjoy!

Gluten Free Coconut Cookies

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 2 cups rolled oats
  • 1 1/2 cups flaked sweetened coconut
  • 1/2 cup mini chocolate chips

Directions:

  1. In a large bowl, stir together the coconut oil, light brown sugar, and egg.
  2. Add the oats and stir to combine.
  3. Stir in the coconut until distributed.
  4. Stir in the chocolate chips.
  5. Scoop dough into 2 tablespoon balls and place on a baking sheet lined with parchment paper, about 2 inches apart. Flatten each ball.
  6. Bake at 325°F for 12 to 15 minutes, until coconut is turning golden.
  7. Allow to cool 5 minutes on baking sheet before transferring to wire rack to cool completely.

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