GLUTEN FREE COCONUT DROP COOKIES

Updated at: Thu, 17 Aug 2023 13:18:43 GMT

Step 1

SWEETENED COCONUT:

Step 2

Place water and sugar in a medium saucepan. Heat over medium stirring until sugar is dissolved. Remove from heat and add the shredded coconuts. Stir to mix. Set aside to cool.

Step 3

THE REST OF THE RECIPE:

Step 4

In a large bowl, cream the butter, sugar and cream cheese until fluffy. Add the egg yolk, almond extract and orange juice.

Step 5

In a separate bowl, combine the flour, baking powder, xanthan gum and salt then gradually beat into the creamed mixture. Add the shredded sweetened coconut but reserve about ¾ to 1 cup for rolling. Refrigerate for 45 minutes to decrease stickiness.

Step 6

Preheat oven to 350 degrees F.

Step 7

Place the remaining shredded coconut on a plate. Scoop a rounded tablespoon of the mixture and form into small balls the size of a golf ball and roll them on the shredded coconut then arrange them 1½ inch apart on an ungreased baking sheet. Make an indentation at the center of the balls using the handle of a wooden spatula.

Step 8

Bake from 15 minutes to 20 minutes depending on how big the balls are until the edges are slightly brown. Remove from oven and fix any indentations that may have closed. Spoon the strawberry preserves in the middle. Serve warm or cold. Yummy! Perfect for Christmas.

Step 9

Notes

Step 10

You can also use Baker's Angel Flake Sweetened Coconut - gluten free

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